by best-selling vegan cookbook author, Isa Chandra Moscowitz
8 oz pad Thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled 2 tablespoons vegetable oil, divided
14 oz tofu, cut into 1/2 inch cubes
1/2 teaspoon salt, divided
4 cups broccoli florets and thinly sliced stems
4 cloves garlic, minced
2 cups scallion, chopped into one-inch pieces
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts
For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha sauce
2 tablespoons mellow white miso
1/4 cup water
3/4 cup chopped roasted peanuts
Extra lime wedges
First make the tofu. You’ll need a large cast iron pan, or something non-stick that can take very high heat. Preheat the pan over a high heat. Once the pan is good and hot, drizzle in 1 tablespoon of oil. Add the cubed tofu and sprinkle with about 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot pan, otherwise, turn the heat up. Cook for about seven minutes, tossing often, until it’s nicely browned.
In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.
When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in two teaspoons oil with 1/4 teaspoon of salt. Cover the pan in between stirring, to get it to cook faster. It should take about five minutes, and be lightly charred in some places. Transfer to the same plate as the tofu.
Now cook the sauce. Lower the heat to medium. Cook the garlic in the remaining oil very briefly, about 15 seconds. Add the scallion and cilantro and toss just to get them wilted. Now pour in about half the sauce and get it heated through.
Add the noodles and toss to coat. Then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat.
Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.