Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the cornmeal, oat flour, garlic powder, onion powder, and salt, if using, to a large bowl. Add the tofu and toss gently to coat. If the tofu is too soft, you can coat each piece individually with clean hands then transfer each piece to the baking sheet.
Bake for 40 minutes, tossing halfway through.
Meanwhile, make the Pad Thai sauce: Add all ingredients to a medium bowl and whisk until the miso is dissolved. Alternatively, you could mix it in a blender. Set aside.
Make the noodles as instructed. Set aside.
Make the vegetables: Heat a wok or large stovetop pan over medium to high heat. Add the carrots and red peppers, cooking until the carrots are tender, about 5–7 minutes, stirring occasionally. They shouldn’t stick to the pan, but if they do, add a few tablespoons of water or vegetable broth.
Once the carrots are tender, stir in the garlic and cook for 30–60 seconds.
Stir the mung bean sprouts and noodles into the vegetables.
Add the tofu and Pad Thai sauce. Stir until the noodles, tofu and vegetables are fully mixed with the sauce.
Divide the Pad Thai between two plates. Top with green onions, peanuts and cilantro. Serve with lime wedges.
Chef's Notes
Substitutions
Instead of tofu, add frozen, shelled edamame.
In place of red pepper use orange, yellow or green bell pepper.
Instead of mung bean sprouts use sunflower sprouts or snow peas.
In place of cilantro use basil or parsley.
Nut-free
Omit the peanuts or use sunflower seeds instead.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Prepare the tofu ahead of time and store in an airtight container in the refrigerator for up to 3 days. (You’ll want to reheat it in the oven at 400 degrees F for 10–15 minutes before adding it to the noodles).
Make the sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Cut the vegetables ahead of time and store in the refrigerator for up to 3 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the cornmeal, oat flour, garlic powder, onion powder, and salt, if using, to a large bowl. Add the tofu and toss gently to coat. If the tofu is too soft, you can coat each piece individually with clean hands then transfer each piece to the baking sheet.
Bake for 40 minutes, tossing halfway through.
Meanwhile, make the Pad Thai sauce: Add all ingredients to a medium bowl and whisk until the miso is dissolved. Alternatively, you could mix it in a blender. Set aside.
Make the noodles as instructed. Set aside.
Make the vegetables: Heat a wok or large stovetop pan over medium to high heat. Add the carrots and red peppers, cooking until the carrots are tender, about 5–7 minutes, stirring occasionally. They shouldn’t stick to the pan, but if they do, add a few tablespoons of water or vegetable broth.
Once the carrots are tender, stir in the garlic and cook for 30–60 seconds.
Stir the mung bean sprouts and noodles into the vegetables.
Add the tofu and Pad Thai sauce. Stir until the noodles, tofu and vegetables are fully mixed with the sauce.
Divide the Pad Thai between two plates. Top with green onions, peanuts and cilantro. Serve with lime wedges.
