Thai Coconut Lime Noodles with Tamari Tofu

• Vegan

• Produce

  • 1 handful Cilantro, fresh
  • 2 cloves Garlic
  • 2 inches Ginger
  • 1/2 Lemon, Zest of
  • 1/2 Lemon, Juice of
  • 1 Lime, Juice of
  • 1/2 Lime, Zest of
  • 1/4 lb Mushrooms
  • 1/2 Red bell pepper (~1 cup
  • 1 Red chili pepper flakes

• Refrigerated

  • 1 cubes 1 pound super firm tofu sliced into, super firm

• Canned Goods

  • 1 can Coconut cream, full-fat
  • 1 cup Vegetable broth, low sodium or homemade

• Condiments

  • 1 tsp Maple syrup
  • 2 tbsp Tamari

• Pasta & Grains

  • 8 oz Pad thai noodles

• Baking & Spices

  • 1 tbsp Arrowroot flour
  • 1 pinch Black pepper, freshly ground
  • 1 tsp Celtic sea salt
  • 1 tsp Coconut sugar
  • 1/8 tsp Fennel seed, whole
  • 1/8 tsp Paprika, smoked
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 1 Sesame oil

Found on willfrolicforfood.com

Description

Ingredients

• 8 ounces pad thai noodles
• sesame oil (or oil of your liking e.g. olive oil, coconut oil)
• 1 can full fat coconut cream, chilled
• 1 cup low sodium or homemade vegetable broth
• juice of 1 lime
• zest of 1/2 lime
• zest of 1/2 lemon
• 2 inches ginger, peeled and minced
• 1/4 pound mushrooms (enoki, oyster, trumpet etc.)
• 1/2 red bell pepper (~1 cup), sliced thinly
• 1/8 teaspoon whole fennel seed, pounded roughly in a mortar
• 1 teaspoon Celtic sea salt
• 1 teaspoon coconut sugar (or maple syrup, brown rice syrup)
• 1 tablespoon arrowroot flour
• red chili pepper flakes, to taste
• handful fresh cilantro
• 2 tablespoons coconut oil
• 1 pound super firm tofu sliced into 1” cubes
• 2 tablespoons tamari (get gluten free certified if celiac)
• 2 cloves garlic, minced
• juice of 1/2 lemon
• 1/8 teaspoon smoked paprika
• 1 teaspoon maple syrup
• 1/8 teaspoon salt (more or less to-taste)
• pinch freshly ground black pepper

Directions

• Make your pad thai noodles according to package directions. Rinse your noodles under cold water to rinse off the excess starch. Toss with a drizzle of sesame oil, cover and set aside.
• Set a heavy bottomed sauce pot over medium-high heat. Add the coconut cream, vegetable broth, lime juice, lime zest, lemon zest, ginger, mushrooms, pepper, smashed fennel seed, sea salt and coconut sugar. Cover and bring to a rolling boil. Once the mushrooms and pepper are tender, cut off the heat. Use a fine mesh strainer to shake the arrowroot flour into the broth, stirring the broth as you go (this method keeps the sauce from getting cooked lumps of arrowroot flour). Taste and add chili pepper flakes to amp up the heat as you like.
• Set a frying pan over medium-high heat. Once it’s nice and hot, add the tofu and coconut oil. Fry, stirring occasionally, until the tofu begins to brown. Add the tamari, garlic, lemon juice and paprika. Stir, cover and cook further until the liquid cooks off — about 5 minutes. Remove the cover and add the maple syrup, stirring frequently as the tofu will brown quickly at this point. Cook for 5-10 minutes more, or until the tofu is browned to your liking. Add salt and pepper to-taste.
• To serve, add the cooked noodles and a handful of fresh cilantro to your pot of coconut lime broth and toss everything together. Serve your coconut lime noodles topped with tamari tofu. Dig in!