Cabbage Noodles Pad Thai

Pad Thai without the gluten. Because..why not?This is a dual role entrée. It can also be Crispy coriander tofu stir fry, depending on the order of putting the cabbage in and skipping the tamarind sauce.

This is a quick #glutenfree dinner recipe born out of the need to creatively consume the vegetable tray in the fridge.

For this dish, I’ve used most ingredients from #traderjoes. I use medium firm tofu (not super firm, to be on the softer side, also easier to crumble if you like the scrambled egg texture). I roasted the peanuts in the airfryer but you could use stovetop too.

Pad Thai version (A)

If you’re making Pad Thai you could use a tamarind-based soy sauce. This sauce is easy to make: brown sugar, soy sauce and 2 Tbsp of tamarind paste. You’ll also add the shredded cabbage early so it softens like noodles.

Crispy Coriander Tofu version (B)

About the same ingredients, except you’ll skip the tangy sauce and use coriander and some spices, instead. *You’ll also add the cabbage last*, so it will remain crispy.

Both version are delicious, I hope you try this to get some variety in.

#theflavorstation #vegan #glutenfree #crispy #creative#aromatic#plantbasedrecipes#fusionfood#healthyfood#instantpot#airfryer#easycooking#highprotein#vegetarian#vegetarianrecipes

Ingredients (Common for both versions)

• 1 pack Shredded cabbage

• 1 orange capsicum

• 4 cloves diced garlic

• 1 pack soft tofu (med firm) cubed

• high heat oil

• 1 cup Cilantro

• 1/2 cup basil

For Pad Thai

• roasted peanuts

• lime

• bean sprouts

• seasoning: tamarind soy sauce (See above) + sriracha

Crispy Coriander Tofu

• 2 Tbsp coriander seeds

• 2 Tbsp sesame seeds

• cumin powder

• seasoning: ginger powder, salt, basil, garlic powder, crushed red pepper

Recipe

Crispy Coriander Tofu

1. Coat the tofu with seasoning, set aside.

2. Heat oil in a large pan, sauté garlic,

3. Sauté the seasoned tofu, basil.

4. Add the coriander sesame seeds, cumin powder to the tofu. Sauté cilantro and capsicum on high heat and then shredded cabbage. Lightly sauté for 1 min to let it remain crisp.

Pad Thai

1. Coat the tofu with seasoning, set aside.

2. Heat oil in a large pan, sauté garlic,

3. Sauté the seasoned tofu, basil.

4. Roast peanuts in AF at 380F, for 10 mins. set aside.

5. Add bean sprouts, shredded cabbage, then capsicum and sauté the whole ring in the tangy sauce. As soon as noodles soften, serve with with a bed of cilantro, roasted peanuts, squeeze a lot of lime!