Black Bean Noodle Pad Thai

This dish packs plant-based protein, fiber, and fresh vegetables into a balanced meal that supports steady energy and digestion. Black bean noodles and tofu provide satisfying protein, while carrots, mung bean sprouts, and herbs add antioxidants, crunch, and freshness. 

INGREDIENTS

FOR THE PAD THAI 

2 ounces black bean pasta 

4 ounces carrots, julienned 

2 ounces scallions, chopped 

3/4 cup mung bean sprouts 

2 ounces peanut sauce 

2 ounces tofu katsu 

1/2 tablespoon roasted peanuts, chopped 

1/3 cup cilantro, chopped 

1 lime wedge 

FOR THE PEANUT SAUCE 

(recipe yields ~12 ounces) 

1/4 cup peanut butter 

1 tablespoon tamari 

1/2 tablespoon maple syrup 

1 tablespoon gochujang 

2 teaspoons rice vinegar 

1 tablespoon lime juice 

1/2 cup water 

1 tablespoon ginger, minced 

1 tablespoon sriracha 

1 tablespoon sesame oil 

1 tablespoon tamarind paste 

2 tablespoons garlic, minced 

FOR THE TOFU KATSU 

(recipe yields 4 ounces) 

4 ounces firm tofu 

1/2 tablespoon cornmeal 

2 tablespoons hot water 

1 tablespoon gluten-free panko breadcrumbs 

1 teaspoon curry powder 

1 pinch salt 

2 tablespoons olive oil 

INSTRUCTIONS

TO MAKE THE PAD THAI 

1. Bring a pot of water to a boil. 

2. Cook black bean pasta according to package instructions until tender. 

3. Drain and shock pasta in ice water. Set aside. 

4. Heat canola oil in a large sauté pan or wok over medium-high heat. 

5. Add carrots, mung bean sprouts, and half of the scallions. Cook briefly until slightly tender but still crisp. 

6. Add cooked pasta and toss until heated through. 

7. Pour in peanut sauce and toss to coat evenly. 

8. Transfer to a serving bowl. 

9. Top with tofu katsu, remaining scallions, chopped peanuts, cilantro, and a lime wedge. 

10. Serve immediately. 

TO MAKE THE PEANUT SAUCE 

1. Place all ingredients into a bowl and mix until combined. 

TO MAKE THE TOFU KATSU 

1. Cut tofu into 2-ounce portions.  

2. In a bowl, whisk the cornmeal with hot water. Then allow to stand for a few minutes until gelatinous. Mix the breadcrumbs with the curry powder and a pinch of salt, then place on a plate.  

3. Dip each slice of tofu fully into the cornmeal mixture, then into the seasoned panko breadcrumbs, ensuring all surfaces are coated. Press the breadcrumbs firmly onto the tofu.  

4. Heat olive oil in a sauté pan until hot. Using tongs, cook the tofu for 3–4 minutes on each side until crisp and golden. Remove from the pan and keep warm until ready to serve.