Vegan Pad Thai

Ingredients

• Sauce - 1/4 cup soy sauce, 2 tablespoons maple syrup, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon sriracha
• Cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Peanuts - 1/4 cup, chopped
• Green onions - 4, chopped
• Bean sprouts - 1 cup
• Bell peppers - 2, thinly sliced
• Carrots - 2, julienned
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons
• Firm tofu - 8 oz, cubed
• Rice noodles - 8 oz

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and cook for 1 minute.
3. Add the cubed tofu to the pan and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
4. In the same pan, add the julienned carrots and sliced bell peppers. Cook for 3-4 minutes, until slightly softened.
5. Add the cooked rice noodles, bean sprouts, and green onions to the pan. Pour the sauce over the ingredients and toss to combine.
6. Cook for an additional 2-3 minutes, until everything is heated through.
7. Remove from heat and garnish with chopped peanuts, lime wedges, and cilantro.
8. Serve hot and enjoy!