Pad Thai with Tofu and Purple Cabbage

What a beautiful day. I got home just in time to take Barnaby for a quick run to the park before the sun set, and it was amazing to feel the 72 degree breeze. For dinner, I was in the mood for something reasonably light, and I had no desire to go to the grocery store. Luckily, I have a ton of veggies on hand. Combine with tofu, ginger, garlic, peanuts, rice noodles, and a quick, spicy peanut sauce and we have Pad Thai. Well, kinda. My colorful version, at least.

1 8 oz. package rice noodles, linguine width 

1 package hard tofu

1/4 head of purple cabbage, sliced into thin strips

3 carrots, peeled and shredded

1 onion, diced

1 small thumb size piece of ginger, peeled and grated

2 large cloves of garlic, minced

1/4 cup cilantro, chopped

1/2 cup green onions, sliced into 2 in. pieces

1/3 cup peanuts, crushed

1 lime, halved, 1 half sliced into wedges

1/4 cup Satay Sauce (I used Central Market brand, any peanut sauce would work, or you could substitute peanut butter in a pinch. I've used it before and it's actually tastier, but I didn't have any on hand.)

1/4 cup chicken broth

3 Tbsp. Siracha Asian hot sauce (this is medium hot to me, feel free to use less or more according to preference)

3 Tbsp. fish sauce

2 Tbsp. low-sodium soy sauce

canola oil

Wash and prep all your veggies. A food processor really comes in handy with the carrots, and even the onions and garlic. I wanted my cabbage to be in neat, thin strips, so I sliced that with a knife. Peel your carrots, cut off the ends, process in the food processor with the grating attachment, remove. Now attach the chopping blade to cut up your onions and garlic, and give it a couple of whirls. Peel your ginger and grate with a Microplane. Chop the green onions and mince the cilantro. To crush the peanuts, put them in a plastic baggie and just pound them a few times with a pint glass. Be careful not to break the bag, though. 

Heat a wok with 1 1/2 Tbsp of canola or vegetable oil. Once the oil is hot, cook half of the tofu cubes until golden and crispy, about 4-5 minutes on each side. Salt and pepper, set aside on paper towels. Repeat the process with the other half. 

Now put a separate pot of water to boil and cook rice noodles according to package directions. While the water is heating to a boil, heat up the wok again, add 1 Tbsp. of canola oil. When hot, add the chopped onions and garlic, cook for about 2 minutes, then add the cabbage and carrots. 

I love cooking with purple. It just makes everything so pretty and festive. Cook at a medium heat until cabbage is softened a bit, about 8-10 minutes. Add ginger and stir to combine, and turn off the heat. 

Now time to make the sauce. In a bowl, combine the satay sauce, chicken broth, fish sauce, soy sauce, Siracha, and a squeeze from half a lime. Stir to combine completely with no lumps. 

Now turn the wok back to high, combine with the noodles, stir to incorporate, then add the sauce. Stir, then add tofu cubes. I douse it again with just a splash of soy sauce and Siracha. Top with chopped cilantro and green onions, turn off heat. Plate with a garnish of crushed peanuts, fresh cilantro and squeeze of lime.

Listening to The Asteroids Galaxy Tour, The Golden Age: