Mock Crockpot Sweet N Spicy Tofu Pad Thai
(without rice noodles or nuts) = Gluten-Free and Nut-Free
Yield: 8 servings (1 cup per serving)
- 2-14 ounce packages of extra-firm tofu, drained and squeezed dry
- 1-15 oz bag of sugar snap peas
- 2/3- 12 oz bag of broccoli slaw (use 8 oz for this recipe)
- 1/2-8 oz bag of bean sprouts (use 4 oz total in this recipe)
- 1-14 oz can of pinto beans, drained and rinsed (or 2 cups of cooked dried pinto beans)
Sweet N Spicy Pad Thai Sauce:
- 1 large onion, sliced
- 1 garlic bulb peeled into cloves (approx. 8 cloves)
- 1/2 cup of pitted dates
- 1-20 oz can of crushed pineapple with 100% juice
- 1/4 cup water
- 1 Tablespoon of red pepper flakes
- 2 inches of ginger-root, peeled (about 3 Tablespoon chunks)
- 1- 5 oz can of tomato paste
- 2 Tablespoons of tamari sauce, reduced sodium
- 1 Tablespoon of lime juice
- 1 Tablespoon of apple cider vinegar
- 1 tsp of cracked black pepper
- Drain the water from the tofu packages. Wrap the tofu blocks into paper towels and press down onto the blocks squeezing as much water as you can out of the tofu. Cut tofu blocks into 1 inch cubes. Place cubes into a tupperware container.
- Put all pad thai sauce ingredients into a blender (there is no need to chop or mince your ingredients because they are going to be blended anyways in the blender = minimize the time to prep the sauce). Blend sauce until it is smooth and thick.
- Pour the pad thai sauce over the tofu and let tofu soak up the sauce overnight or at least 1 hour.
- Pour marinaded tofu into the crockpot along with the sugar snap peas, coleslaw, bean sprouts, and pinto beans. Mix all the crockpot contents together.
- Cook tofu for 6 hours on LOW (2-3 hours on LOW).
- Strain Pad Thai to reduce excess liquid that may have been released from tofu and vegetables.
- Pad thai tofu is ready to be served!
- Optional: Steam a large handful of fresh spinach in the microwave for 1.5 minutes and place a serving of the pad thai on top!
Recipe featured in my post, Mock Sweet N Spicy Crockpot Tofu Pad Thai!
Recipe inspired by Fat Free Vegan Kitchen (my recipe turned out more like a pad thai than a BBQ tofu)