Vegan Pad Thai with Tofu and Shiitake Mushrooms

Ingredients

• 0.25 cup Reduced-sodium tamari or soy sauce
• 2 tbsp Fresh lime juice
• 2 tbsp Tamarind liquid (or 1 tsp tamarind paste dissolved in 2 tbsp warm water)
• 0.25 cup Natural cane sugar or brown sugar
• 8 oz Dried rice noodles (8 oz / about 225g)
• 4 tbsp Grapeseed or sunflower oil, divided
• 1 lb Firm or extra-firm tofu, drained, patted dry, crumbled
• 1 tbsp Nutritional yeast
• 0.25 tsp Ground turmeric
• 4 oz Shiitake mushroom caps, sliced 1/4-inch thick
• 1 medium Medium carrot, shredded
• 4 cloves Garlic cloves, minced
• 2 tsp Thai red chili paste (sambal oelek or similar)
• 0.5 medium Red bell pepper, sliced into thin strips
• 3 cups Fresh spinach, tightly packed
• 2 cups Fresh bean sprouts
• 0.25 cup Roasted peanuts, roughly chopped
• 1 handful Fresh cilantro leaves, for garnish
• 1 lime Lime wedges, for serving
• 1 to taste Sea salt

Instructions

1. Make the sauce: In a small bowl, whisk together the tamari, lime juice, tamarind, and sugar until the sugar dissolves. Set aside.
2. Cook the rice noodles in a large pot of boiling water until just al dente, about 3 minutes (or per package directions). Drain, toss with 1 tbsp oil to prevent sticking, and set aside. *(3 min)*
3. Heat 1 tbsp oil in a large skillet or wok over medium heat. Add the crumbled tofu, nutritional yeast, and turmeric. Cook, stirring frequently, until the tofu is dry and slightly golden, 7-10 minutes. Season with salt, transfer to a bowl, and set aside. *(9 min)*
4. Add the remaining 2 tbsp oil to the same skillet over medium-high heat. Add the shiitake mushrooms and shredded carrot. Cook, stirring, until mushrooms start to brown, about 5 minutes. *(5 min)*
5. Add the garlic, chili paste, and red bell pepper to the skillet. Stir and cook for 30 seconds until fragrant.
6. Add the cooked noodles, spinach, bean sprouts, peanuts, reserved sauce, and reserved tofu. Toss everything together and cook, stirring, until noodles are fully tender, sauce is absorbed, and everything is heated through, about 2-3 minutes. *(3 min)*
7. Taste and adjust with a splash more tamari, lime juice, or chili paste. Serve immediately, garnished with fresh cilantro and lime wedges. Extra peanuts on top are always welcome.