Pad Thai — Vegan

Makes about 2 servings.

150 g pasta

Sesame oil

280 g tofu + 1 tbsp cornstarch

1/2 big carrot

1 cup mushrooms

1 cup cashew nuts

1.5 cup broccoli florets

1/2 cup sprouts

Pinch of asafoetida

1 tbsp grated ginger

1 chilli (remove seeds)

1 tbsp hot sauce

1/4 cup soy sauce

2 tbsp cornstarch

1/2 tsp himalayan salt

1 tbsp date paste

1/2 cup water

2 tbsp sesame seeds

1/4 cup cut fresh cilantro

  1. Preheat oven to 230° (also a pan).
  2. With fingers brake tofu to small pieces. Put it in a bowl and add cornstarch. Mix well. Add 1 tbsp sesame oil and mix again.
  3. Spread it on a baking paper in a hot pan and bake for 30 min. Flip them at least once halfway through.
  4. In a separate pan add 2 tbsp sesame oil and saute cut carrots, mushrooms, cashew nuts and broccoli. Before end add also sprouts. This takes about 5 min.
  5. Add asafoetida, ginger and chilli. Mix and fry for a moment.
  6. Add in a blender hot sauce, soy sauce, date paste, cornstarch and water. Blend until smooth.
  7. Add the sauce to the veggies and cook until it thickens. Keep stirring all the time.
  8. In a non-sticking pan toast sesame seeds. Then add them to the veggies.
  9. Add also tofu to veggies and mix well.
  10. Cook pasta according to the instructions. (I soak mine in boiling water with a bit of oil nad salt for 1 min.)
  11. Mix everything together.

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Thank you, all the best. Love, LS

I’m a math teacher, I love cooking, spirituality, sports and psychology. I’d be pleased to share some of my inspiration.

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