30-Minute Vegan Pad Thai

Ingredients

• 14 ounces extra firm tofu (pressed and cut into 3/4-inch cubes (*see note))
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 tablespoons grapeseed oil (or any oil with high smoke point, more if needed)
• 1/4 cup tamari sauce (, low sodium (GF if preferred) Sub soy sauce)
• 1/4 cup agave nectar ((sub with maple syrup))
• 3 tablespoons vegetable broth (, low sodium)
• 2 tablespoons rice vinegar
• 2 tablespoons peanut butter (, creamy)
• 1 tablespoon sriracha (, more to taste)
• 8 ounces Pad Thai Noodles
• 1 tablespoon grapeseed oil (or any oil with high smoke point)
• 3-4 green onions (, thinly sliced (separate white and green parts))
• 2 large carrots (, julienned (matchstick). (about 1 cup))
• 3 cloves garlic (, minced or crushed)
• 1 cup mung bean sprouts
• 1/2 cup cilantro (, chopped)
• 1/3 cup peanuts (, crushed or chopped (measured chopped))
• 2 limes (, cut into wedges)

Nutrition (per serving)