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Ingredients
0 servings
TOFU MARINADE
measurements are approximate
1 tablespoonsnatural peanut butter
you could leave this out, but I love the peanuty flavor
¼ cupsoy sauce
cut with 2-3 tablespoons water
¼ teaspoonground ginger
1 tablespoongarlic powder
1lime
The juice of
flakes
to taste
Red pepper
pad thai sauce
2 tablespoonstamarind paste
I meant to get the unsweetened and unseasoned kind, but I didn’t Still worked great
1 tablespoonsnatural peanut butter
3 tablespoonssoy sauce
0.5lime
juiced
2 tablespoonsbrown sugar
1 tablespoonsSambal oelek
or more if you like it spicy
 and cut into bite size triangles](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550763199/graph/fooddb/c64dbb9ebc9720cc4ea22088c70d06e3.jpg){kind=small}
1 blocktofu
prepared, cut into bite size triangles
Vegetables
I used onion, cauliflower
carrots
2eggs
leave it out if you want it vegan
8 ouncespad thai noodles
dry
peanuts
crushed, for topping
4 stalksGreen onions
chopped, to taste
Cornstarch
for coating the tofu
lime wedges
for garnish
Instructions
Step 1
1. Mix up your marinade and begin marinating your prepared tofu (let it marinade for at least 30 mins, shaking it every now and then)
Step 2
2. Whisk your sauce ingredients together
Step 3
3. Lightly coat your tofu in cornstarch and fry in a little oil (I like coconut) 2-3 minutes per side until golden and crispy
Step 4
4. Cook whatever veg you want over high heat and brown it lightly.
Step 5
5. Push it to the side and scramble a few eggs. Mix it up into the veg.(You could also leave them out to make it vegan!)
Step 6
6. Add your cooked pad thai noodles, the sauce, and some chopped green onions. Push it to the side and cook 5-6 cloves of garlic, stir it in.
Step 7
7. Add more soy sauce if you want
Step 8
8. Top with crushed peanuts and the tofu
Step 9
9. Makes 3-4 servings depending on how hungry you are :)
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