The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Tofu Pad Kee Mao
Per Serving
100 g extra firm tofu (tossed with liquid aminos)
130 g veggies (carrots, cabbage, mushrooms, green onions, broccoli, peppers, celery- oil has been added)
1/3 c sauce (liquid aminos, oil, ginger, garlic, tamarind paste, red curry paste, nutritional yeast, lime juice, basil corn starch)
80 g rice noodles (fully cooked)
Equipment needed: a wok or large pan, pot of water
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This is a very mild dinner, I did not use hot chilies in the preparation.
Start heating up your wok/pan. When hot add the veggies. Cook for 3 minutes.
Add the tofu.
Cook for another 3 minutes, or until the veggies are tender and then add the noodles.
Add 1/4 c of water per serving and toss everything together. Simmer until the noodles absorb most of the liquid, about 1-2 minutes. When noodles are soft, everything will be ready to plate. From start to finish this dinner takes under 15 minutes.
Add the sauce.
