Instructions. In a small bowl, whisk together the peanut butter, rice wine vinegar, water, sesame oil, tamarind paste, lime juice, tamari, ginger, garlic chili paste, and garlic. If you have a spiralizer, spiralize the zucchinis. If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips.
Heat sesame oil in a pot and add garlic, ginger and red curry paste. Cook for a couple of minutes to toast the spices. Add coconut milk and cook until the coconut milk is simmering and well blended with the spices. Add in chopped vegetables: sliced large brown mushrooms, broccoli florets, baby corn, sliced red bell pepper, yellow bell pepper
lime, salt, soy sauce, Thai red curry paste, peanut butter, dark brown sugar and 2 more
Instructions. To a small saucepan, add water, dulse, dried shiitake mushrooms, and sea salt. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes. Remove from heat and let cool slightly. Pour liquid through a fine mesh strainer into a bowl, pressing on the mushrooms and dulse with a spoon to squeeze out any remaining liquid.
In a bowl, stir together the cubed tofu and soy sauce. In a wok, heat up 2 tablespoons vegetable oil and fry the tofu and sliced shiitake mushrooms for 3 minutes on high heat. Remove the tofu and shiitake from the wok and set aside. Place the wok back on medium heat, and add 1 more tablespoon of vegetable oil.
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pad thai sauce recipe vegan
