Vegan Pad Thai

For Peanut Sauce

In a blender or food processor, combine garlic, ginger, coconut aminos, and peanut butter.

Mix well!  Use this sauce to dress the tofu and to add flavors to the noodles.

For Noodles

Get a large pan - turn on medium-high heat.  Once the pan is hot, add coconut oil then quickly add noodles.  You don't want the coconut oil to get too hot or else it will burn.

Start moving the noodles around quickly.  You are trying to dry out the noodles and slightly saute them.  Keep moving the noodles around for 3-4 minutes.

Add mushrooms.  Saute for 3-4 minutes.

Remove pan from heat.  Add peanut sauce to noodles - add as much sauce as you'd like

For Tofu

Cut tofu into small triangles or squares.  Put the tofu into the freezer.  Let it sit in the freezer for about 30 minutes.  This step will make the tofu very cold so that the inside of the tofu doesn't disintegrate when you're frying it.

If you have a deep fryer, set it to 350 degrees.  Use non-GMO safflower oil for frying.

If you don't have a deep fryer, get a small sauce pot and fill it with oil.  Turn on medium-high heat.  Let warm up for at least 5-6 minutes.  If you have a meat thermometer, use it to check that the oil is 350 degress (the perfect frying temperature).

Gently drop the tofu into the oil, cook on one side for about 2-3 minutes.  Flip the tofu over to cook the other side.  The tofu will be golden brown.  Remove from oil.  Salt immediately, so that the salt sticks to the hot oil.

Dress the tofu with peanut sauce!

Chop up the peanuts.  Build your dish... noodles first, then tofu, then sprouts and chopped peanuts!  Enjoy!