Vegetable Pad Thai

Instructions

1. Step 1

   On the cutting board, press the tofu, cube it, and pat it dry. Thinly slice the carrot and scallion, mince the garlic, and prepare the bean sprout and peanut as noted.

   Cookware: Chef Knife — prep, cutting board — prep

2. Step 2

   Soak the rice noodle in warm water in the mixing bowl until pliable but not soft, about 10 minutes. Drain it thoroughly in the colander.

   Timer: 10 min (fixed)

   Ingredients used: 240.0 gr Rice Noodle

   Cookware: colander — draining, mixing bowl — soaking

3. Step 3

   Whisk the tamarind paste, soy sauce, and sugar together in the mixing bowl until the sugar dissolves and the sauce is smooth.

   Ingredients used: 45.0 ml Soy Sauce, 30.0 gr Sugar, 45.0 gr Tamarind Paste

   Cookware: mixing bowl — mixing, whisk — whisking

4. Step 4

   Heat the wok over medium-high heat, add 15.0 ml of the canola oil, and stir-fry the tofu with the spatula for about 6 minutes until browned on several sides.

   Timer: 6 min (scalable)

   Ingredients used: 15.0 ml Canola Oil, 300.0 gr Tofu

   Cookware: spatula — turning, wok — medium-high heat

5. Step 5

   Add the remaining 15.0 ml of canola oil, carrot, scallion, and garlic to the wok. Stir-fry for about 3 minutes until the carrot is slightly softened and the garlic is fragrant.

   Timer: 3 min (scalable)

   Ingredients used: 15.0 ml Canola Oil, 120.0 gr Carrot, 3.0 clove Garlic, 3.0 piece Scallion

   Cookware: spatula — stirring, wok — medium-high heat

6. Step 6

   Add the drained rice noodle and sauce to the wok, then toss continuously with the spatula for about 3 minutes until the noodles are coated, hot, and just tender.

   Cookware: spatula — tossing, wok — medium-high heat

7. Step 7

   Add the bean sprout and toss for about 1 minute, just until warmed while remaining crisp.

   Ingredients used: 150.0 gr Bean Sprout

   Cookware: spatula — tossing, wok — medium-high heat

8. Step 8

   Remove the wok from the heat, squeeze the lime over the noodles, and toss briefly. Finish with the chopped peanut and serve immediately.

   Ingredients used: 2.0 piece Lime, 60.0 gr Peanut

   Cookware: spatula — final tossing, wok — off heat