Tofu Pad Kee Mao
Servings: 5
Calories: 457kcal
Ingredients
- 1/3 Cup Tamari (divided)
- 1/4 Cup Avocado Oil (divided)
- 1 1/3 Tbsps Rice Vinegar (divided)
- 15 oz Tofu (extra firm, pressed, crumbled)
- 3 Tbsps Fish Sauce
- 12 ozs Udon Noodles (dried)
- 1 Yellow Onion (medium, sliced)
- 1 Red Bell Pepper (large, sliced)
- 5 Garlic (clove, roughly chopped)
- 1 Thai Chili (chopped)
- 1 Cup Thai Basil
Instructions
- Preheat the oven to 400ºF (205ºC) and lightly grease a sheet pan with oil.
- In a large bowl, whisk together half of the tamari, half of the oil, and half of the rice vinegar. Add the crumbled tofu and toss well. Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
- In a small bowl, mix together the remaining tamari, oil, rice vinegar, and fish sauce. Set aside.
- Cook the noodles according to package directions and set aside.
- In a large wok or pan, heat the remaining oil over medium-high heat. Once hot, add the onion and cook for about five minutes, tossing often. Add the bell pepper and cook for one minute and then add the garlic and Thai chili and cook for 30 seconds, tossing often.
- Add the tofu, cooked noodles, and sauce to the wok and toss using tongs until everything is well coated, about one minute. Remove from the heat and stir in the Thai basil.
- Divide evenly between plates and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
One serving is approximately two cups.Make it Vegan
Omit the fish sauce and use more tamari.No Tofu
Use your protein of choice. Cook it in the wok before adding the onion.Gluten-Free
Use gluten-free noodles.Spice Level
Use more or less Thai chilis depending on spice preference. Serrano or jalapeño can be used instead.Nutrition
Calories: 457kcal | Carbohydrates: 57g | Protein: 21g | Fat: 17g | Sodium: 2061mg | Fiber: 4g | Sugar: 5g | Calcium: 280mg | Iron: 4mg
