Vegan Bites Review: Pad Thai & Seasoned Tofu Tidbits

March 10, 2010 at 9:55 pm 3 comments

Recipe #2 and #3 come from Vegan Bites, which was kindly shared with me by Book Publishing Co.  Monday I chose a recipe from the “Dishing up Dinner” section of the book. Tonight I chose two selections from the “Better Than Takeout” section: “Pad Thai” & “Seasoned Tofu Tidbits”. I had all ingredients on hand after yoga to just dive in and follow the recipes straight on.  I forgot one little detail: the Pad Thai recipe calls for shredded carrots and I happened to break my shredder on Saturday. I omitted the carrots but I’m sure they wouldn’t affect the recipe too much aside from increasing the nutritionals.

The preparation was very, very, simple, and gets high marks for that.  The flavors all rock each other out and add a moderate kick to each bite.  We’re talking lime, red pepper, ginger mix-lovin. Many pad thai attempts in the past have been either too sweet or too peanut buttery, and this is the best mark hit to date. D enjoyed his first plate of this so much that he went back for seconds. Yes, for this reason alone I am going to share this recipe for you to make, enjoy, and share with someone who is a picky eater.

I coupled the “Seasoned Tofu Tidbits” with the noodles, as their ingredients were pretty similar to one another and seemed to be made for each other. However with one small glitch – I sorta confused “tamari” with “tahini” (I can’t possibly be the first rushed cook to make this error!).  When I realized the mistake, I added the tamari to the mixture, and I think the tahini actually added MORE to the flavor.  This was some of the most awesome tofu I’ve ever had (okay, it is equal to the crispy tofu).  It was crunchy, crispy, and dare I say, cheesy?  Yea, I said it.  This really was like a fast-food version of tofu and I am going to keep this by my side here on out.  KEEPER!

That makes the score card: Vegan Bites: 2, Fail: 0. Enjoy the recipe for the Pad Thai & Seasoned Tofu Tidbits from Vegan Bites below.

Pad Thai (yields 2 servings):

  • 6 ounces whole grain spaghetti
  • 2 tablespoons freshly squeezed lime juice
  • 4 teaspoons turbindo sugar or other sugar of choice
  • 4 teaspoons tamari
  • 4 teaspoons toasted sesame oil
  • 1 tablespoon filtered water
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup shredded carrots
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1/3 cup fresh cilantro
  • 3 tablespoons finely chopped peanuts
  • 1/2 lime, cut into wedges

To cook the spaghetti, fill a large pot two-thirds full with filtered water and bring to aboil over medium-high heat. Add the spaghetti and cook, stirring occasioanlly, according o the time on the package instructions or until tender.  Meanwhile, place the lime juice, sugar, tamari, 1 teaspoon of toasted sesame oil, water, and crushed red pepper flakes in a small bowl and whisk until well combined, set aside.

Drain the spaghetti in a colander and set aside.  Place the carrots, mung bean sprouts, and the remaining 3 teaspoons toasted sesame oil in a large skillet and cook over medium heat for 2 minutes, stirring often. Add the green onions, garlic, and ginger and cook and stir for 1 minute. Add the spaghetti, reserved sauce, and cilantro and cook and stir for 1 to 2 minutes or until all of the sauce is absorbed.  Top wit the chopped peanuts. Serve hot or cold with lime wedges, and squeeze fresh lime juice over individual servings.

Seasoned Tofu Tidbits (yields 2 cups):

  • 1 pound firm or extra-firm regular tofu
  • 2 tablespoons tamari
  • 1 tablespoon olive oil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1 tablespoon nutritional yeast
  • 2 tablespoons tahini (*this is what I accidentally added into the mixture)

Preheat the oven to 375 degrees.  Cut the tofu into 1-inch cubes or strips and place them on a cookie sheet or baking pan.  Add the tamari, olive oil, garlic powder, and onion powder (*and tahini if you follow my lead) and stir well to evenly coat the tofu.  Arrange the tofu pieces in a single layer and sprinkle them with half of the nutritional yeast flakes.

Bake for 20 minutes. Remove from the oven, stir with a metal or heatproof spatula, and spread the pieces into a single layer again.  Sprinkle the remainin nutritional yeast flakes over the tofu.  Bake for 10-15 minutes longer or until golden brown and crisp around the edges.

Enjoy! Still to come: Orange-Teriyaki Tofu


Entry filed under: book review, recipes, review, thai, tofu, vegan, vegan bites. Tags: , , , , , , .

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