For tofu, start by slicing or cubing the whole block. Put it in between paper towels or tea towels. Lay a cutting board on top and put some cans or other heavy things on top to squeeze out the water. This works best if all the slices/cubes are the same thickness, thus squeezed equally. You may need to switch the paper towels if they are soaked.
While the tofu is draining, mix the marinade. Use your own taste and what you have in the house, but something like
- terriyaki sauce
- soy sauce
- ginger - fresh grated or powder
- garlic - fresh grated or powder
- silan (date syrup), molasses, or sugar
Boil a large pot of water and cook a bag (about 1lb) of pasta I like wide egg noodles, but you could use gluten-free rice noodles, or a regular vegan noodle. *You will use some pasta water for the sauce.
Cook tofu in a large pan with some high-heat oil. All sides should get firm and golden. Add
- About 1 bag frozen vegetables. Preferably a mix that includes broccoli. (I usually put them in a colander and poor boiling water from my electric kettle over them. Some veggies can be added right into the pasta water near the end of the pasta cooking. Or you can put them right in the pan frozen.)
- 1/4-1/2 a cabbage, chopped
- Whatever else you have, like bean sprouts or mushrooms
- The remaining marinade from the tofu
Pad Thai Sauce:
In a heat-proof cup or bowl mix
- a couple heaping spoonfuls of peanut butter
- tehina (sesame paste)
- a little peanut or sesame oil
- finely grated chili flakes
- soy sauce
- Add a few spoonfuls (half a ladle) of boiling pasta water and mix well. If needed, add more pasta water until sauce is thick, but just viscus enough to poor over the pasta.
Mix tofu (or other protein), veggies, noodles, and sauce together and enjoy! And much like store-bought Chinese food, you will enjoy every bite of cold leftovers in the middle of the night or the next morning.