Vegan Pad Thai  based on Brooklyn Pad Thai recipe by Isa Chandra Moskowitz 

Serves 2 to 4

Ingredients:

1 lb. Spiralized Zucchini 

Sauce:

6 tablespoons Low Sodium Tamari Sauce

3 to 6 tablespoons Sugar of your choice 

2 tablespoons Tomato Paste (tomato paste in a tube is perfect for this)

2 tablespoons Sriracha

¼ cup Rice Wine Vinegar

3 tablespoons Lime Juice

Pad Thai:

6 tablespoons Peanut /Coconut Oil 

1 package Extra Firm /Firm / Sprouted Tofu, pressed, drained and cut into small triangles

1 medium Red Onion sliced thinly lengthwise from bottom to top

2 teaspoons Minced Garlic

½ cup Shredded Carrots

2 cups Mung Bean Sprouts

1 bunch Scallions Chopped

1 to 2 teaspoons Red Chili Flakes

½ cup Peanuts or Cashews Chopped 

¼ cup fresh Cilantro chopped 

Lime Wedges for Serving

Directions:

Begin by pressing the tofu in a tofu press or between two plates that are weighted down.  Either make your zucchini spirals or remove the prepared zoodles from the package rinse and drain very well, set aside.  In a small bowl or Pyrex measuring cup make the sauce by mixing all of the sauce ingredients well, set aside.  Remove the tofu from the press and slice into 32 thin triangles.  Heat a few tablespoons of peanut or coconut oil in a wok or large skillet over high heat.  Sauté the tofu triangles in small batches until both sides are golden.  Remove from oil and drain.  Continue until all of the tofu is cooked.  Add the onion, garlic and carrots to the wok and sauté until crisp tender.  Add the sprouts and reserved tofu.  Add the sauce.  Add the zoodles and toss to coat.   Divide into individual serving bowls and garnish with red chili flakes, chopped nuts and cilantro.  Serve with lime wedges.