My Lenten resolution to go veggie had a bigger impact than I could have guessed. In my house, we’re now eating vegetarian as often as not (even my husband!).
I actually love saving pennies and calories this way, so I’ve had fun experimenting with different recipes. Some work well veggie, some less so…
Here’s one that worked! (Adapted from a Pad Thai with Chicken & Shrimp that I saw Ming Tsai cooking ages ago.)
Pad Thai with Tofu
- Extra-firm or firm water-packed tofu
- 1-2 T canola oil
- Juice of two limes (or more to taste)
- About 1/8 cup Thai fish sauce*
- About half a bunch of fresh cilantro or 7-10 cubes of frozen cilantro (I used Dorot frozen)
- Thai rice noodles prepared according to the package directions for sautéing (probably involves soaking them in hot water for 8-10 minutes)
- 2 eggs
- sliced cucumbers, sliced carrots, crushed peanuts for garnish
5. Mix the juice of approximately 2 limes with approximately 1/8 c Thai fish sauce. Basically, you need about a 1/4 c of lime juice-Thai sauce mixture, so feel free to adjust the balance according to your taste. Add the lime-Thai sauce mixture to the sauté pan. Fold in the fresh or frozen cilantro. Continue sautéing over low heat for 5 minutes.
6. Fold in the rice noodles (prepped for sauté according to the package directions) and continue cooking over low heat for approximately 3 minutes.
7. While that’s all simmering, scramble a couple of eggs. Then fold that into the Pad Thai. Mix thoroughly.
8. Mix in grated cucumber and/ or carrots, and/ or crushed peanuts to serve. (I only had cucumber on hand.)
Photos by Lucie Amberg.