Vegan Mushroom Pad Thai
Created by Chef Lisa Fernandes: "This is my version of pad thai, taken to the next level! Fully vegan and gluten free, which I feel is a very desirable combination. The Yondu works perfectly with the natural mushroom flavors and the umami makes your mouth water as you eat the dish."
- 2 ounces tamarind puree
- 1.5 ounces palm sugar
- 6.5 ounces rice wine vinegar
- 2 ounces Yondu vegetable umami
- 4 ounces silken tofu
- Vegetable oil, to fry
- 1 ounce Umami Sauce
- Salt, to taste
- 2 cups rice stick noodles
- 1 ounce vegetable oil
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 cup oyster mushrooms, fried until crispy
- 1 ounce rehydrated wood ear mushrooms, roughly chopped
- 2 tablespoons granulated peanuts
- 1 ounce chili oil, house made preferred
- 8 ounce Umami Sauce
- 1 tablespoon chopped cilantro
- 1 tablespoon sliced scallions
- 1 tablespoon pickled radish
- 1 lime wedge
- 1 tablespoon fried garlic
- Crispy Tofu
Umami Sauce:
Crispy Tofu:
To Assemble and Serve:
Method
For the Umami Sauce:
In a small pot, melt all ingredients together.
For the Crispy Tofu:
Cut tofu into 1" cubes and dust with cornstarch, then fry in oil until crispy. In a bowl, toss the tofu with salt and sauce.
To Assemble and Serve:
Soak rice stick noodles in cold water for at least one hour. In a wok, heat vegetable oil with the garlic and ginger. Stir quickly, then add the mushrooms. Add the noodles and cook for about 45 seconds, stirring constantly. Add peanuts and pickled radish. Add Umami Sauce, chili oil, scallions and cilantro. Stir well and remove from heat. Place the noodles in a bowl and garnish with the Crispy Tofu, lime wedge and toasted garlic.
