Easy Veggie Pad Thai - Center for Nutrition Studies

Ingredients

• 6 ounces extra-firm tofu, cut into 1-inch cubes
• 6-8 ounces brown rice noodles
• 1 medium carrot, peeled and julienned
• 1 red bell pepper, seeded and sliced
• ½ red onion, sliced
• 3 cups chopped broccoli florets
• 1 cup shredded cabbage
• 2 cups chopped spinach
• 1 cup fresh mung bean sprouts
• 4-6 green onions, chopped
• 3-5 garlic cloves, minced
• 2 garlic cloves, peeled
• 1 tsp grated fresh ginger
• ¼ cup water
• 3 Tbsp low-sodium tamari
• 2 Tbsp pure maple syrup
• 1 Tbsp rice vinegar
• 1 Tbsp tahini
• 1 Tbsp lime juice
• 1 tsp tamarind paste
• 1 tsp sriracha
• 2 tsp cornstarch
• ½ cup chopped peanuts
• ½ cup chopped fresh cilantro
• 1 lime, cut into wedges (optional)