Pad Thai with Baked Tempeh or Fried Tofu
The ethnic flavor this dish provides allows for the incorporation of new textures, flavors and nutrients that are somewhat uncommon in typical American fare. Many Asian cultures that practice Hinduism and Buddhism are vegetarian and including some of their traditional dishes in the diet can offer new culinary experiences. Their unique spices, herbs and vegetable combinations produce a variety of exotic flavors while providing a bounty of plant based nutrients. By including a diversity of tastes, eating a plant based diet is made more interesting and satisfying. Many recipes for homemade Pad Thai call for several unfamiliar ingredients. To keep the grocery list shorter for this dish I use a Thai curry powder that I always have on hand. Dangold's Gourmet Spice Blend Collection is my preferred brand but any will do. Using seasoning blends makes flavoring dishes much more convenient and less expensive. Rice noodles can be found in the international aisle at most grocery stores. Try buying brown rice noodles for more fiber intake. Pad Thai is most often garnished with bean sprouts, peanuts, scallions, cilantro and a lime. If you don't have all these fresh ingredients on hand try adding other classic Asian ingredients such as baby corn, bamboo shoots, mushrooms or shredded carrots. Tempeh provides an excellent source of plant protein making this Asian cuisine an international disease fighting heavy weight.
Directions: The above ingredients are for 2 serving. modify the quantities as necessary. Start by preheating the oven to 350 degrees. Begin boiling water in the medium sauce pan. Add the entire tempeh block to the water and boil for 8 minutes. When finished remove and cut into dice size cubes. Add the rice noodles to the boiling water and turn off the heat. Leave the noodles in the water. Place in a dish with a lid and sprinkle with 1 Tbsp. of the seasoning. Seal the lid and gently shake until the tempeh is coated with the seasoning. Place the tempeh on a baking sheet that has been line with parchment paper. Bake the tempeh for 25 minutes. Chop the scallions and peanuts and set aside. If you are planning to add any sautéed vegetables like mushrooms, carrots or baby corn begin preparing them now. A few minutes befor the tempeh is finished baking strain the water from the noodles. Season with 2 Tbsp. of the Thai Curry. Gently stir to combined. if the noodles are sticking together add a small amount of water. Plate the noodles and garnish with the cilantro, chopped peanuts, chopped scallions and bean sprouts. Finally, remove the tempeh from the oven and finished plating by adding the tempeh to the dish. Add more of the seasoning if desired.
Nutrition Facts
Servings 2.0 Amount Per Serving Calories 367 Total Fat 15 g Saturated Fat 4 g Monounsaturated Fat 4 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 0 mg Sodium 120 mg Potassium 553 mg Total Carbohydrate 45 g Dietary Fiber 12 g Sugars 7 g Protein 20 g Vitamin A 22 % Vitamin C 31 % Calcium 13 % Iron 19 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA |
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