Soy Peanut Pad Thai with Stir Fried Tofu & Veggies

Soy Peanut Pad Thai with Stir Fried Tofu & Veggies | Little Kitchen, Big Bites

Stir fry is usually what happens in my house when I’m not sure what I want to cook.  I’ve built up quite a collection of Asian flavors, spices, and sauces in my pantry, and I’m usually able to whip something up without much thought.

This dish was literally born out of leftovers in my fridge and pantry…a little from this leftover veggie platter and a little from that half empty box of noodles, and why not throw in the tofu that I didn’t use from a few weeks ago?  It was quick and easy, and the Asian flavors can do no wrong in my eyes.  I ended up with a hearty, relatively healthy {minus the noodles for my low carb-ers…sorry guys} dish packed with vegetables and tofu.  Hubby had seconds.  And then took it for lunch the next day.  And ate it for dinner the next night.  So I think he liked it.

Soy Peanut Pad Thai with Stir Fried Tofu & Veggies | Little Kitchen, Big Bites

5.0 from 1 reviews
Soy Peanut Pad Thai with Stir Fried Tofu & Veggies
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package extra firm tofu, drained and pressed between two paper towels, and cut into bite sized pieces
  • 1 T preminced garlic
  • 1 red bell pepper, chopped
  • 1 cup mushrooms, chopped
  • 1 cup sugar snap peas, chopped
  • 6 green onions, chopped, plus more to garnish
  • ¼ cup peanuts, chopped, plus more to garnish
  • 3-4 cups pad thai noodles, cooked according to package and drained
  • 3 T sesame oil, divided
  • 4 T soy sauce
  • 3 T peanut butter
  • 1 t chili oil
  • 1 t rice wine vinegar
  • 1 t red chili pepper
  • 1 t sesame seeds, plus more to garnish
  • ½ t lime juice
Instructions
  1. Heat 1½ T sesame oil in a large skillet or wok over medium high.
  2. Add tofu and garlic and fry for 6-8 minutes, or until tofu is firm and beginning to brown
  3. While tofu is cooking, combine remaining 1½ T sesame oil, soy sauce, peanut butter, chili oil, rice wine vinegar, red chili pepper, sesame seeds, and lime juice in a small bowl and wisk until relatively smooth.
  4. Add bell pepper, mushrooms, snap peas, onions and peanuts and cook for another 3-5 minutes.
  5. Turn heat down to medium, add sauce and let simmer for another 3-5 minutes.
  6. Pour the entire mixture over hot, drained noodles and stir in
  7. Garnish with green onions, peanuts and sesame seeds

Soy Peanut Pad Thai with Stir Fried Tofu & Veggies | Little Kitchen, Big Bites Soy Peanut Pad Thai with Stir Fried Tofu & Veggies | Little Kitchen, Big Bites

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Comments

  1. This pad thai sounds wonderful! It’s seems super easy to make too!

  2. Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen