Vegetarian Pad Thai
- 1⁄4 cup gluten-free tamari sauce
- 1⁄4 cup apple cider vinegar
- 1 Tbsp brown sugar
- 1 Tbsp peanut or almond butter
- 2 tsp oil, divided
- 2 eggs, beaten
- 12 oz extra-firm tofu, cubed
- 3 cloves garlic, minced
- 4 scallions, chopped (separate white and green parts)
- 1 Tbsp gluten-free chili sauce
- 4 cups mung bean sprouts
- 1⁄4 cup bamboo shoots
- 2 limes, cut in wedges
- Whisk together tamari, vinegar, sugar, and peanut butter until smooth. Set aside.
- Add 1 teaspoon of the oil to a skillet set over medium heat. Add beaten eggs and stir-fry until eggs are scrambled and cooked through.
- Add remaining teaspoon of oil to skillet with eggs. Add tofu, garlic, white parts of scallions, and chili sauce. Stir-fry mixture for 2 to 3 minutes.
- Add bean sprouts and stir-fry until wilted. Add bamboo shoots and stir in peanut sauce.
- Garnish with green parts of scallions and lime wedges.
214 Calories, 15 g Protein, 20 g Carbohydrates, 4 g Fiber, 11 g Total fat (2 g sat, 3 g mono, 4 g poly), 580 mg Sodium, ★★★ Vitamin C, ★★ Manganese.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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