Brooklyn Pad Thai

  • Yield 8 servings

A vegan-friendly ingredient list makes this dish ideal for a meatless Monday.

Pad Thai

Press the water out of the tofu for the firmest texture. To press tofu, place between a kitchen towel or 3–4 paper towels, and place a heavy object, like a book, a few cans, or a cast-iron pan, on the tofu for 30 minutes. Flip tofu and press for another 30 minutes. To quickly press the tofu, cut into 4 even slices and press each gently between your hands to get the water out. Then wrap in paper towels and place under a heavy object for as long as you can (at least 10 minutes).

Ingredients

1 pound pad thai rice noodles
Sauce
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato paste
2 tablespoons Sriracha hot chili sauce
1/4 cup rice wine vinegar
3 tablespoons tamarind concentrate or fresh lime juice
Pad Thai
6 tablespoons peanut oil
14 ounces extra firm tofu, drained, pressed, and diced
1 medium red onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tablespoon finely minced lemongrass
2 cups bean sprouts
8 scallions, sliced into 1 1/2 inch lengths
2 dried red chiles, crumbled
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
Lime wedges for serving

Instructions

  1. Prepare the rice noodles according to package instructions. Mix together the ingredients for the sauce.
  2. Preheat a large nonstick skillet or wok over moderate-high heat. Pour 2 tablespoons of the peanut oil in the pan and heat, then quickly add the tofu. Stir-fry for 4 to 5 minutes, until the tofu is crisp on the outside. Remove from the pan and set aside.
  3. Pour 2 tablespoons more of peanut oil in the pan. Add half the red onion and stir-fry for 30 seconds. Add half the garlic and half the lemongrass, and stir-fry for 30 more seconds. Add half of the sauce, and when it starts to bubble (it should bubble within a few seconds), add half the noodles. Cook for 2 minutes, stirring constantly, then add half the tofu, bean sprouts, scallions, chiles, and peanuts. Stir for 30 more seconds.
  4. Transfer to 4 serving plates and garnish with cilantro and lime wedges. Repeat with the remaining ingredients.

Courtesy of Isa Chandra Moskowitz. Recipe from The Unofficial GIRLS Guide to New York: Inside the Cafes, Clubs, and Neighborhoods of HBO’s GIRLS by Judy Gelman and Peter Zheutlin (Smart Pop, 2013)

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