Tofu Pad Thai
Try this tofu pad Thai for a vegan twist on the classic Thai dish. This recipe can be made in about 30 minutes for an outstanding homemade meal that’s sure to be a hit!
- Dietary Features: Vegan, can be gluten-free (use gluten-free tamari instead of soy sauce).
- Amazing flavour for the ultimate comfort food meal.
- Fun recipe to make for a homemade version of takeout.
- Features tofu as a protein source that adds an “eggy” texture.
- Comes together in 30 minutes!
Ingredients & Substitutions
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Rice Noodles: Look for wide rice noodles. They usually come in a clear package. Any brand works!
- Tamarind Paste: Fairly easy to find in stores and if not, it’s readily available online. Tamarind really makes the difference in pad Thai sauce!
- Soy Sauce: Use low-sodium soy sauce. If you’re gluten-free, you can substitute it with gluten-free tamari.
- Coconut Sugar: Swap for brown sugar or maple syrup if needed.
- Peanut Butter: Use natural peanut butter with no added oil or sugar. If you need the recipe to be peanut-free you can use almond butter. If you need it to be nut-free, sunflower seed butter works.
- Sesame Oil: Key for that delicious “stir fry” flavour. I would highly recommend using sesame oil but if you need the recipe to be oil-free, you can skip it.
- Tofu: Firm or extra-firm tofu works. You can press first for best results but it’s not necessary if you’re crunched for time.
- Veggies: You’ll need garlic, shallots and green onion for the stir fry.
- Toppings: Toppings are optional but if you’d like to use them, I recommend cilantro, peanuts and lime.
- Step 1: Cook the noodles and set aside.
- Step 2: Make the sauce.
- Step 3: Fry the tofu then remove from the pan and set aside.
- Step 4: Stir fry the scallions, shallot and garlic in the sesame oil.
- Step 5: Add the sauce to the veggies and bring to a boil.
- Step 6: Add the noodles, tofu and bean sprouts and toss to coat.
Serve your tofu pad Thai topped with peanuts, fresh cilantro and lime for a delicious, homemade version of your favourite takeout.
Nope. If you don’t want to use tofu, you can go ahead and skip it or use another protein of choice.
Yes. This pad Thai recipe does not contain egg, chicken or seafood.
To make this recipe gluten-free, be sure to use gluten-free tamari or coconut aminos instead of soy sauce. The rest of the ingredients are gluten-free.
- Let cool before storing.
- Store in a sealed container in the fridge for up to 5 days.
- Reheat as needed on the stovetop or in the microwave.
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- 350 g wide rice noodles
- 2 tbsp tamarind paste (30 g)
- 1/2 cup low sodium soy sauce (120 ml)
- 1/4 cup coconut sugar (60 g)
- 1/4 cup peanut butter (60 g)
- 1/4 cup lime juice (60 ml)
- 2 tbsp sesame oil (30 ml)
- 1 package extra firm tofu, pressed and diced (454 g)
- 4 large garlic clove, sliced (30 g)
- 1 large shallot, sliced (60 g)
- 1 bunch green onion , sliced (110 g)
- 1 tsp chili flakes
- 1 cup bean sprouts (110 g)
- 1 cup roasted peanuts (115 g)
- finely chopped cilantro
- fresh lime
- Cook noodles as per packaged directions. Rinse with cold water and drain well. Drizzle with ¼ tsp oil and toss to prevent sticking.
- While noodles are cooking in a medium size bowl thoroughly mix together the sauce ingredients and reserve for later.
- Heat up a large fry pan over medium heat for 1-2 minutes. Once heated add sesame oil until there is a shine to it (approximately 1 minute). Add your diced tofu and allow to crisp until golden brown, about 2-3 minutes. Using tongs, flip your tofu until every side is golden brown and crispy. When ready, remove and place on a paper towel lined plate.
- When the tofu is out of the pan, add the garlic, shallots, green onion and chili flakes. Cook for about 2 minutes until fragrant.
- Add the mixed sauce and bring to a boil.
- Once sauce boils, toss in your reserved noodles. Using tongs mix together until noodles are fully coated in sauce.
- Add the cooked tofu and bean sprouts toss together until mixed.
- Serve in your favourite bowl and top with roasted peanuts, chopped cilantro and a fresh lime wedge.
Tofu: To press the tofu, either use a tofu press or fold the block of tofu between a dish cloth and place a heavy object on it, such as a skillet or a few books, for at least 20 minutes. Pressing the tofu is optional but it does help it absorb more flavour when you add it to the recipe. More details on how to press tofu can be found here.
Storing: Store in a sealed container in the fridge for up to 5 days. Enjoy cold or reheat as needed in the microwave or on the stovetop.
Gluten-Free & Nut-Free Options: For a gluten-free recipe, be sure to use gluten-free tamari or coconut aminos instead of soy sauce. To make it peanut-free, almond butter or cashew butter can be used instead of peanut butter and chopped cashews can be used for topping instead of peanuts. To make it nut-free, use sunflower seed butter or Wowbutter instead of peanut butter and omit the peanuts for topping.
- Serving Size: 1/6th of recipe
- Calories: 558
- Sodium: 104 mg
- Fat: 21 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 20 g
Keywords: vegan pad thai, tofu pad thai