Modifications of my vegan pad thai

Vegan Pad Thai is a very difficult dish to make, especially from home. A while back I made this recipe that did a pretty good job of it, but there were some modifications I wanted to make. I revisited the recipe for the veganaut and I with changes to the sauce. It still is not restaurant-perfect, but it is pretty tasty, and better than the last version.

For the new sauce whisk together 5 TBsp lime juice, 8 TBsp soy sauce, 4 TBsp peanut butter, 2 TBsp chili paste, and 5 TBsp brown sugar.

I kept the rest of the recipe the same except that I chopped up the tofu in to small cubes and baked it at 400 for 25 minutes on wax paper over cookie trays before adding the tofu to the mixture.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s