Time to trade in your take-out! Everyone wants to lighten up after the holidays. Our Cabbage Pad Thai will get the job done. It’s gluten-free and very filling because of a high fiber content from all the veggies. We took out the noodles and dramatically lowered the fat and sugar content from traditional Pad Thai. Go ahead – have a second plate! All the veg is so good for you!
1 block firm or extra firm tofu, drained and cubed
2 Tbs. coconut sugar
2 Tbs. rice vinegar
2 Tbs. peanut butter
1 Tbs. tamari sauce
2 tsp. powdered ginger
2 limes, juices, 1 zested
1 tsp. green curry paste
pinch red pepper flakes
2 cloves minced garlic
2 bags pre-shredded cabbage
2 whole carrots, peeled and shredded
2 bell peppers, seeded and slivered
4 green onions, white and green, chopped, plus more to garnish
1/2 cup chopped peanuts (garnish)
1/ 4 cup fresh cilantro (garnish)
First make the sauce by stirring all the sauce ingredients together in a shallow dish. Add cubed, drained tofu to dish with the sauce. Toss and allow to marinate for 30 minutes or up to several hours.
To prepare stir-fry, toss tofu and all extra sauce into a wok or large pan. Saute over medium-high heat for several minutes until tofu cubes are lightly browned. Then add cabbage, shredded carrots, slivered bell peppers and green onions. Saute, stirring often, about 8 to 10 minutes, until veggies are soft.
Serve with chopped peanuts and cilantro and extra green onions, as desired. Serves six as a main course.
Cook’s Note: If you’re allergic to peanuts, you can sub in sunflower butter or soynut butter in the sauce, as well as sunflowers, pepitas or soynuts for the chopped peanuts. Want extra chewy tofu? Freeze and thaw tofu ahead of time, it will retain it’s shape and have a firmer bite.