Vegan Pad Thai

This vegan version of Pad Thai is made with rice noodles, tofu, and a flavorful sauce.

Ingredients - Serves 4

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

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