Place all the pad thai sauce ingredients in a bowl, give a good stir and place to one side. 3 tablespoon Fish Sauce, 3 tablespoon Soft Brown Sugar, 3 tablespoon Rice Wine Vinegar, 1 tablespoon Light Soy Sauce, ½ Lime. Prepare all the vegetables before starting to cook. Separate the coriander (cilantro) leaves and stems.
Heat a large skillet or wok over medium-high heat. Add the oil. Once the oil is hot, add the tofu cubes. Pan-fry them, flipping about every 2 minutes, until golden brown and crisp on all sides, about 10 minutes total. Move the tofu to the side of the pan and then add the onion and garlic.
Heat the peanut oil in two pans (or in one large pan). In one pan, fry the tofu until crispy from all sides. In the other pan fry the mushrooms until golden brown. Then add the mushrooms to the tofu, glaze with the soy sauce and stir to combine until evenly coated and nicely browned.
Combine the coconut sugar, gluten-free fish sauce, gluten-free soy sauce, gluten-free oyster sauce, tamarind paste, and chili powder in a small bowl and whisk to combine. Set aside. Bring all ingredients close to your stovetop so everything is easily accessible. Heat oil in wok/frying pan over medium heat.
Instructions. In a wok, heat a tbsp of oil on high heat and fry the vegan chicken pieces until browned and crispy. Transfer to a bowl and set aside. Add a little more oil and place the thinly sliced onion, crushed garlic and grated ginger. Wash and cut the ends of the broccoli and babycorn and throw in the wok too.
