Noodle-Free Pad Thai

🥘 Ingredients

• extra firm tofu ½ cup (1 TJ's block)
• coconut aminos 1 Tbsp
• red pepper flakes 0.12 tsp
• turmeric ¼ tsp
• carrots 5
• red peppers 1 medium
• green onions 3
• peanut butter 2 ½ Tbsp
• lime juice 3 Tbsp
• red pepper flakes ½ tsp
• maple syrup 1 ½ Tbsp
• coconut aminos 2 Tbsp
• sesame oil 1 Tbsp
• jalapeño 1
• shredded cabbage 1 ½ cups
• coconut aminos 1 Tbsp
• coconut aminos 1 Tbsp
• fresh ginger ½ tsp
• turmeric ½ tsp
• cilantro

1. 1

   Press excess water out of extra firm tofu , then blitz in a food processor or into a crumble. Mix in 1 Tbsp coconut aminos , 1/8 tsp red pepper flakes , and 1/4 tsp turmeric . Set aside.
2. 2

   Slice carrots , red peppers , and green onions in a food processor.
3. 3

   In a separate bowl , mix peanut butter , lime juice , 1/2 tsp red pepper flakes , maple syrup , and 2 Tbsp coconut aminos and bled with immersion blender .
4. 4

   Heat skillet to medium and add sesame oil . Add sliced jalapeño , shredded cabbage , and 1 Tbsp coconut aminos . Cook 3 minutes , stirring frequently.
5. 5

   Add tofu and sauté 3 to 5 minutes , stirring frequently.
6. 6

   Add 1 Tbsp coconut aminos and sauté 2 minutes .
7. 7

   Add sauce, fresh ginger , and 1/2 tsp turmeric . Sauté and heat until warmed through.
8. 8

   Serve with chopped cilantro .