PAD THAI SPRING ROLLS

Pád Thái hás been one of our fávorite dishes for yeárs, ánd one thát I máke frequently when we’re cráving á heárty, plánt-básed meál. 

This recipe is simple, requiring just 10 ingredients and roughly 1 hour to make! It’s also extremely hearty and will please the hungriest of guests.

Ingredients
SPRING ROLLS

• 14 ounces extra-firm tofu
• 8 ounces white or brown rice noodles
• 8-10 white or brown rice spring roll papers (I love Banh Trang brand)
• 2 cups thinly sliced carrots
• 1 large handful fresh cilantro

SAUCE

• 3 Tbsp tamarind concentrate (I love this brand)
• 3 Tbsp tamari or soy sauce (plus more for tofu)
• 3-4 Tbsp coconut sugar or maple syrup (or sub brown sugar or honey if not vegan)
• 1/2 medium lime (juiced // 1/2 lime yields ~1 Tbsp or 15 ml)
• 1-2 tsp chili garlic sauce (I love this brand // plus more for tofu)

FOR SERVING optional

• Peanut Sauce / Almond Sauce / Cashew Sauce
• Sriracha

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips.
3. Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28-30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30-35 minutes. Set aside. For More Instructions Click Here

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