vegetable pad thai with fried tofu, gluten-free & dairy-free

Before I get into talk of this beautiful pad Thai that you see, I have to tell you about all of the excitement I've been experiencing lately.

To start, I've been exploring the gobs of incredible information I now have available to me as a student of the Institute for Integrative Nutrition.  The program hasn't even officially begun yet, and I'm already immersed in the world of health coaching and healthy living.

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It's so incredible to connect with hundreds of like-minded people who share in my interest for health and the impact of food on the human body.  We chat through an online forum, Facebook, Skype, Twitter, and personal email.  We share our personal health stories, blogs, recipes, and ambitions. It's one of the most inspiring situations I've ever been in, and everyone is so supportive and happy to be involved.

I haven't even started the program yet, and I already feel like I want to recommend it to anyone who's at all interested in nutrition and helping others.  The year long program is designed for busy people who would have difficulty committing to a university setting, and it offers intensive career training, not just a certificate or diploma.

One of the most exciting aspects of the program is that students are eligible to begin working after just six months of training.  I will begin to see clients and guide them to a healthier life while I'm still studying and have the support of the program.

Have I mentioned how excited I am?

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And now, the pad Thai.

Vegetable Pad Thai with Fried Tofu

serves 4-5

gluten-free, dairy-free

1 lb. firm or extra firm tofu, drained 

1 C. sorghum flour

1/2 C. corn starch

coconut oil for frying

8 oz. brown rice noodles, cooked according to package instructions

1/3 C. fresh lime juice (about 1.5 limes)

4 T. honey

3 T. GF low-sodium tamari

2 T. GF fish sauce

1-2 tsp. chili flakes

2 T. coconut oil

1 medium onion, coarsely chopped

1 head broccoli, florets cut into smallish pieces

2 large shallots, thinly sliced

4 cloves garlic, minced

2 carrots, thinly sliced on diagonal

1 red bell pepper, diced

fresh cilantro, chopped

3 green onions, chopped

1/4 - 1/3 C. cashew pieces

For the tofu:

• Slice the block of tofu horizontally in half to create two equal-sized thin rectangles.  Press between a clean kitchen towel or paper towels for 15-20 minutes to remove as much water as possible.  Cut into 1-inch squares.

• In a small saucepan, heat coconut oil 1-inch deep over medium-high heat.

• While the oil is heating, mix sorghum flour, corn starch, and a pinch of salt in a small container with a lid.  Add several pieces of tofu, cover container and shake to coat tofu in flour mixture. Repeat with remaining tofu.

• Working in batches, add several pieces of tofu to hot oil, and fry, turning pieces until golden brown on all sides.  Remove from pan with a slotted spoon and drain on paper towels.  Repeat with remaining tofu.

For the sauce:

• Combine lime juice, honey, fish sauce, tamari, and chili flakes in a small saucepan and heat over medium-low, whisking until honey is dissolved.  Remove from heat and set aside.

For the veggies:

• Heat coconut oil in a large wok or skillet over medium heat.  Add onions and shallots and saute until beginning to turn translucent.  Add broccoli and garlic, cover, and steam 2-3 minutes, until broccoli is bright green but still crisp.  Add carrot and saute a few minutes more.  Add bell pepper.

• Add sauce to veggie mixture and stir.  Add noodles to veggies and sauce, and toss with tongs to coat noodles with sauce.

• Divide noodles among serving plates, and top with fried tofu, cilantro, green onions, and cashew pieces.  Serve hot.