Spicy Peanut Tofu Pad Thai with Shirataki Noodles

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Please tune in to GBMC’s Facebook page on Tuesday, July 25 at 6pm for another live cooking demonstration with Michael and Jana! 

Ingredients

Spicy Tofu
1 lb extra firm tofu, pressed
1 Tbsp peanut butter
3 Tbsp light soy sauce
2 Tbsp Sriracha
2 Tbsp rice vinegar
2 tsp sesame oil
2 tsp finely minced ginger

Pad Thai
8 oz shirataki noodles
2 tsp sesame oil
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 carrots, thinly sliced
1 Thai chili, minced
1/2 cup cilantro, finely chopped

Spicy Pad Thai Sauce
3 Tbsp low sodium soy sauce
2 limes, juiced
1 Tbsp Sriracha
3 Tbsp vegetable broth
1 tsp honey
2 tsp garlic chili paste
3 garlic cloves, minced

Watch the Spicy Peanut Tofu Pad Thai cooking demonstration here

Instructions
Spicy Tofu
     Press Tofu

1. Place a dry paper towel on a plate and the extra firm tofu on top
2. Place a dry paper towel on top of the tofu and a similar plate on top of the paper towel
3. Place a weighted object (cans work well) on top of the plate and place in the fridge
4. Drain the extra water every 30 minutes or until no water is drained.
5. Place tofu aside

     Prepare Tofu & Marinade

1. Whisk all ingredients for the tofu marinade in a mixing bowl thoroughly and pour into a quart freezer bag
2. Place a cast iron skillet on the stove over a medium flame and pour 1 Tbsp of sesame oil in the skillet
3. When you smell the sesame oil, add the tofu to the pan and brown it on both sides.
4. Remove tofu from the pan and place on a cutting board to rest for 2 minutes
5. Large dice the tofu, place it in the marinade, close the bag and toss liberally.

Spicy Pad Thai Sauce

1. Whisk all ingredients together in a stainless steel mixing bowl and reserve

Shirataki Noodles

1. Drain the Shirataki noodles in a colander and rinse thoroughly with cold water
2. Bring water to a boil and add salt
3. Place the Shirataki noodles in the boiling water and cook for 2 minutes
4. Drain and reserve the Shirataki noodles

Putting it All Together

1. Thinly slice red bell pepper, yellow onion and carrots
2. Mince the Thai chili pepper
3. Finely chop cilantro
4. Place all ingredients on a plate
5. Place a cast iron skillet on the stove over a medium flame and add 2 tsp of sesame oil to the pan
6. When you smell the sesame oil, add the onion, bell pepper, carrot and Thai chili to the pan. Season with salt and pepper
7. Sauté all ingredients for 2-3 minutes until soft
8. Add the diced spicy tofu to the pan. Sauté for 1 minute
9. Add the spicy pad thai sauce and shirataki noodles to the pan
10. Toss all ingredients together and add cilantro.
11. Serve in a bowl and enjoy!!

Nutrition Information
Recipe yields 4 servings Calories: 220
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 960mg
Protein: 16g
Carbohydrate: 14g

Recipe courtesy of Michael Salamon, The Sleeved Chef.