Tofu Pad Thai

★ 4.2 · Medium

This vegan take on the Thai street food classic tosses crispy pan-fried tofu and rice noodles in a tangy-sweet tamarind sauce with peanuts and lime. It comes together fast once everything is prepped.

25 minPrep Time

15 minCook Time

40 minTotal Time

4 servingsYield

Why You'll Love This

Easily fully vegan by skipping the egg
Crispy tofu adds satisfying protein and texture
Classic sweet-tangy-savory pad thai flavor

Ingredients

8 ozflat rice noodles (pad thai style)
14 ozextra-firm tofu, pressed and cut into 1/2-inch cubes
3 tablespoonsneutral oil, divided
3 tablespoonstamarind paste
3 tablespoonsbrown sugar
3 tablespoonssoy sauce
1 tablespoonrice vinegar
3 clovesgarlic, minced
2large eggs, lightly beaten (omit for fully vegan and add 4 oz extra tofu instead)
2 cupsbean sprouts, divided
3green onions, cut into 1-inch pieces
1/3 cuproasted peanuts, roughly chopped
1lime, cut into wedges

Nutrition (estimated per serving)

480Calories

18gProtein

18gFat

63gCarbs

4gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Soak the rice noodles in a large bowl of warm water for 20 to 25 minutes, until pliable but still slightly firm; drain well and set aside.
Press the tofu between paper towels with a weight on top for 10 minutes to remove excess moisture, then cut into cubes.
In a small bowl, whisk together the tamarind paste, brown sugar, soy sauce, and rice vinegar to make the pad thai sauce; set aside.
Heat 2 tablespoons of the oil in a large wok or wide skillet over medium-high heat until shimmering.
Add the tofu cubes in a single layer and cook, turning occasionally, until golden and crisp on most sides, 6 to 8 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the wok, then add the garlic and cook for 15 seconds until fragrant.
If using eggs, push the garlic to one side, pour in the beaten eggs, and scramble quickly until just set, about 1 minute.
Add the drained noodles to the wok along with the sauce. Toss continuously with tongs for 2 to 3 minutes until the noodles are evenly coated and softened.
Return the tofu to the wok along with 1 1/2 cups of the bean sprouts and the green onions. Toss for 1 to 2 minutes until everything is heated through and the noodles are tender but still have a slight chew.
If the noodles seem dry or stiff, add 1 to 2 tablespoons of water and toss again.
Remove from the heat and divide among plates.
Top each portion with the remaining bean sprouts, chopped peanuts, and a lime wedge for squeezing over the top.

Tips

Do not oversoak the noodles; they should still be a bit firm since they finish cooking in the wok.
Have all ingredients prepped and within reach before you start cooking, since stir-frying moves quickly.