Vegan Pad Thai

I love pad thai! Making this dish at home was pretty easy, and while I don't usually advocate for having a pantry and fridge full of one-purpose ingredients, you can't skimp on the tamarind paste in this one. The fruit gives pad thai its sweet, tangy flavor. Now go get your pad thai on!

Vegan Pad Thai
1 package flat rice noodles*
1 block extra firm tofu (drained, pressed with towels for about an hour and cut into bite sized cubes)
3 Tbsp canola oil
1/2 tsp ginger paste
1/2 bunch scallion (chopped into rounds)
1 large carrot (peeled and sliced into rounds)
8 oz broccoli (rip heads into bite sized pieces)
2 C bean sprouts
6 cloves garlic (minced)
cilantro
crushed peanuts

Sauce
1/4 C soy sauce
1 Tbsp hoison sauce
2 tsp tamarind paste
1 tsp sambal oelek (chili paste)
2 limes (juice equivalent to about 4 Tbsp)
1 Tbsp dark brown sugar
1/2 Tbsp white sugar

0. In a large saucepan boil water. 
1. Nuke the carrots in a microwave save bowl with water for about 6 minutes. Drain and set  aside (skip this step if you don't mind crunchy carrots, but it won't have enough time to cook through in the skillet).
2. In a bowl whisk together sauce ingredients and set aside.
3. In a skillet heat the oil to medium. Add tofu and brown on all sides (about 10 minutes).
4. Add broccoli and garlic. Cook 5 minutes. Add ginger cook another minute.
5. Add scallion and bean sprouts. Cook for 3 minutes.
6. Cook rice noodles according to package (make al dente). Don't cook ahead of time, drain and immediately add to skillet. Toss with veggies and sauce.
8. Garnish with crushed peanuts, bean sprouts and cilantro.

So fresh and a perfect amount of crunch!