Noodle-Free Pad Thai

🥘 Ingredients

• carrots
  5
• cilantro
• coconut aminos
  5 Tbsp
• extra firm tofu
  1/2 cup (1 TJ's block)
• fresh ginger
  1/2 tsp
• green onions
  3
• jalapeño
  1
• lime juice
  3 Tbsp
• maple syrup
  1.5 Tbsp
• peanut butter
  2.5 Tbsp
• red pepper flakes
  5/8 tsp
• red peppers
  1 medium
• sesame oil
  1 Tbsp
• shredded cabbage
  1.5 c
• turmeric
  3/4 tsp

🍳 Cookware

• food processor
• bowl
• immersion blender
• skillet

1. 1

   Press excess water out of extra firm tofu , then blitz in a food processor or into a crumble. Mix in 1 Tbsp coconut aminos , 1/8 tsp red pepper flakes , and 1/4 tsp turmeric . Set aside.

   extra firm tofu: 1/2 cup (1 TJ's block), coconut aminos: 1 Tbsp, red pepper flakes: 1/8 tsp, turmeric: 1/4 tsp
2. 2

   Slice carrots , red peppers , and green onions in a food processor.

   carrots: 5, red peppers: 1 medium, green onions: 3
3. 3

   In a separate bowl , mix peanut butter , lime juice , 1/2 tsp red pepper flakes , maple syrup , and 2 Tbsp coconut aminos and bled with immersion blender .

   peanut butter: 2.5 Tbsp, lime juice: 3 Tbsp, red pepper flakes: 1/2 tsp, maple syrup: 1.5 Tbsp, coconut aminos: 2 Tbsp
4. 4

   Heat skillet to medium and add sesame oil . Add sliced jalapeño , shredded cabbage , and 1 Tbsp coconut aminos . Cook ⏱️ 3 minutes , stirring frequently.

   sesame oil: 1 Tbsp, jalapeño: 1, shredded cabbage: 1.5 c, coconut aminos: 1 Tbsp
5. 5

   Add tofu and sauté 3 to ⏱️ 5 minutes , stirring frequently.
6. 6

   Add 1 Tbsp coconut aminos and sauté ⏱️ 2 minutes .

   coconut aminos: 1 Tbsp
7. 7

   Add sauce, fresh ginger , and 1/2 tsp turmeric . Sauté and heat until warmed through.

   fresh ginger: 1/2 tsp, turmeric: 1/2 tsp
8. 8

   Serve with chopped cilantro .

   cilantro