Pad Thai with Tofu
Rice noodles, pressed tofu, and crisp vegetables are stir-fried over high heat and coated in a tangy-sweet sauce built from tamarind, soy sauce, and a touch of sweetener. Cooking everything quickly in a hot pan keeps the noodles springy and the tofu lightly crisped at the edges. This plant-based version of the Thai street-food staple is ready in about 30 minutes.
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Knife
- 1 Measuring cups and spoons
Ingredients
Main Ingredients
- 8 ounces flat rice noodles soaked according to package instructions
- 1 tablespoon neutral oil such as vegetable or canola
- 1 block firm tofu pressed and cut into 1-inch cubes
- 2 cloves garlic minced
- 1 cup fresh bean sprouts rinsed
- 2 tablespoons scallions chopped, both green and white parts
Sauce
- 3 tablespoons tamarind paste adjust to taste for more tanginess
- 2 tablespoons soy sauce use gluten-free tamari if preferred
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon lime juice
- 1 pinch chili flakes optional, add more for spiciness
Instructions
- Prepare the sauce. In a small bowl, whisk together the tamarind paste, soy sauce, coconut sugar, lime juice, and chili flakes. Taste and adjust sweetness or tanginess if desired.
- Soak the noodles. Follow the package instructions to soak or partially cook the rice noodles until they’re softened but not mushy. Drain them well and set aside.
- Cook the tofu. Heat a wok or large skillet over medium-high heat (approximately 190°C/375°F). Add the oil, then the tofu cubes. Sauté the tofu until all sides are golden brown, about 5–7 minutes.
- Stir-fry the aromatics. Reduce heat slightly and add the minced garlic. Stir-fry for 30 seconds or until fragrant, being careful not to let the garlic burn.
- Combine noodles and sauce. Add the drained rice noodles to the wok, followed by the prepared sauce. Toss well to coat the noodles evenly, cooking for another 2–3 minutes.
- Add veggies and garnish. Stir in the fresh bean sprouts and chopped scallions. Cook for 1 minute more. Remove from heat to keep vegetables crisp.
Notes
- For a gluten-free adaptation, use tamari instead of soy sauce.
- If you want a sweeter sauce, incorporate a bit more coconut sugar.
- Consider pan-frying tofu in smaller batches for extra crispiness.
Nutrition
Calories: 387kcalCarbohydrates: 66gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 628mgPotassium: 169mgFiber: 3gSugar: 10gVitamin A: 48IUVitamin C: 6mgCalcium: 153mgIron: 2mg
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