Pad Thai Vegan

Pad Thai

Ingredients:

1 pound tofu cubes
12oz flat rice noodles
3 Tablespoons vegetable stock, carrot juice (what I used) or water
1 garlic clove, minced
4 green onions, chopped
2 cups broccoli florets
1 cup bean sprouts (next time I'm going to add 2 cups)
1/2 tsp chili powder
4 tablespoons low-sodium tamari
2 tablespoons lemon juice
4 tablespoons home-toasted peanuts or other nuts (I used raw cashews), chopped
1/2 cup cilantro, chopped

1. Preheat oven to high broil. Drain tofu and cut into 1 inch cubes. Place on a baking sheet covered with non-stick spray (I always put aluminum foil down for easy clean up). Spray with Bragg Liquid Aminos. Broil cubes for 10 minutes. Turn over tofu cubes and spritz with Bragg Liquid Aminos again. Broil for another 10 minutes, until browned on both sides.
2. Place rice noodles in a large bowl and cover with hot water. Let sit for 20 minutes.
3. Heat the vegetable stock (or other liquid you chose) in a wok or large nonstick skillet. Add in the garlic and saute for 1 minute. Add in the onions, noodles, broccoli, tofu and sprouts, one at a time - stirring in between each one. Add in the chili powder, tamari and lemon juice. Stir to combine and remove from heat. Garnish with cilantro and peanuts.
Serves 4.