Tofu Pad Thai
on Nov 28, 2023, Updated Oct 27, 2025
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This vegan tofu pad Thai features rice noodles tossed in a homemade peanut sauce and can be made in under 30 minutes with simple ingredients.
Featured Review
Carmen
⭐⭐⭐⭐⭐
This recipe was amazing! It was delicious and quick to make and very filling! Very family friendly too. It will be added to my recipe collection. Thanks Deryn!
Why You’ll Love Tofu Pad Thai
If you ever wanted to learn how to make your own pad Thai recipe, this is the dish for you! This vegan tofu pad Thai is made with just a few simple ingredients including tofu, rice noodles and fresh vegetables.
The key to this recipe is in the pad Thai sauce, which is made with a combination of tamarind paste, soy sauce, and coconut sugar. Here are a few reasons to love this recipe:
You could pair tofu pad Thai with this Thai Basil Eggplant, Vegan Cabbage Fried Rice Recipe and Vegan Cashew Tofu Stir Fry or Vegan Panang Curry for a Thai-inspired feast.
Ingredients and Substitutions
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Rice Noodles: Look for flat rice noodles, usually in a clear package. Any brand works! Sometimes they’re even called pad Thai noodles. If you can’t find rice noodles, you could substitute something like soba noodles or even ramen.
- Tamarind Paste: Tamarind comes in a jar and is relatively easy to find in a grocery store; if not, it’s readily available online or Asian speciality shops. Tamarind really makes the difference in pad Thai sauce, so try not to skip it!
- Soy Sauce: Use low-sodium soy sauce. If you’re gluten-free, you can substitute it with gluten-free tamari sauce or coconut aminos.
- Coconut Palm 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 just as well.
- 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. For a spicy kick, try using some chili sesame oil.
- Tofu: Firm or extra-firm tofu works best in this pad Thai recipe! You can press it first for the best results, but it’s unnecessary if you’re crunched for time.
- Veggies: You’ll need fresh garlic, shallots, and green onion for the stir-fry but you can also add veggies like bell pepper, zucchini, bamboo, baby corn, carrot or broccoli.
- Toppings: Toppings are optional, but if you’d like to use them, I recommend cilantro, crushed peanuts, and lime wedges. For some heat, add a drizzle of chili garlic sauce or chili oil.
Recipe Tip
To cut down on cooking time, you can use a jar of store-bought pad Thai sauce. Just make sure to check the ingredients list to make sure the sauce is vegan if that’s important for you. If you can, I recommend trying the homemade sauce though!
How to Make Tofu Pad Thai
Step 1: Prep the tofu. To prepare the tofu for frying, use a tofu press or fold the block of tofu between a dish cloth or paper towel and a heavy object like a skillet or a few books placed on top.
Do this for at least 20 minutes before cooking. Pressing the tofu before cooking is optional, but it does help absorb more flavour when adding it to the pad Thai.
Step 2: Cook the rice noodles.
Start by boiling a large pot of unsalted water over the stovetop. Cook the rice noodles until al dente or as per packaged directions.
After the noodles are done cooking, drain and rinse well with cold water to stop the cooking process. Drizzle the noodles with 1/4 tsp oil and toss well to prevent the noodles from sticking together.
Step 3: Add all the ingredients needed to make the homemade pad Thai sauce in a medium-sized bowl. Thoroughly mix together and reserve for later.
Step 4: Heat up a large pan over medium heat for 1-2 minutes with some sesame oil.
Add in the diced tofu and cook for about 2-3 minutes. Then, use tongs to flip the tofu until every side is golden brown and crispy. Remove it from the pan and place it on a paper towel-lined plate.
Step 5: In the same pan, add the garlic, shallots, green onion, and red pepper flakes with a bit of sesame oil. Cook for about 2 minutes until fragrant and cooked through.
Step 6: Slowly pour in the homemade pad Thai sauce while stirring and bring it to a boil.
Step 7: Add the cooked rice noodles once the sauce comes to a boil. Use a pair of tongs to toss them in the pad Thai sauce until the noodles are fully coated.
Then, add the fried tofu and bean sprouts and toss them together until everything is nicely mixed.
Step 8: Serve your tofu pad Thai topped with chopped peanuts, fresh cilantro, and lime wedges.
Recipe FAQs
Yes! This pad Thai recipe does not contain eggs, 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!
Nope. If you don’t want to use tofu, you can go ahead and skip it or use another protein of your choice such as shrimp or chicken.
If you’re not a fan of rice noodles, you can use another type of noodles such as soba noodles or even linguine! Just be sure to cook them al dente according to package instructions.
If you want to add a bit of spice to this tofu pad Thai, I recommend adding some more chili flakes or using chili sesame oil. You can also drizzle some sriracha or other chili garli sauce sauce over the top.
You can store leftovers in an airtight container in the refrigerator for up to 5 days. Let it cool before storing. Reheat it in a pan on the stovetop or in a microwave-safe bowl in the microwave.
If you try this Tofu Pad Thai recipe or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
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Tofu Pad Thai
Ingredients
For the Pad Thai
- 350 g wide rice noodles
- 2 tbsp sesame oil, 30 ml
- 1 package extra firm tofu, pressed and cubed, 454 g
- 4 large cloves of garlic, minced, 30 g
- 1 large shallot, sliced, 60 g
- 1 bunch green onions, thinly sliced, 110 g
- 1 tsp chili flakes
- 1 cup fresh bean sprouts, 110 g
- 1 cup roasted peanuts, 115 g, optional for serving
- finely chopped cilantro, optional for serving
- fresh lime wedges, optional for serving
For the Pad Thai Sauce
- 2 tbsp tamarind paste, 30 g
- 1/2 cup light soy sauce, 120 ml
- 1/4 cup coconut sugar, 60 g
- 1/4 cup creamy peanut butter, 60 g
- 1/4 cup lime juice, 60 ml
Instructions
- Cook noodles as per packaged directions. Rinse with cold water and drain well. Drizzle with ¼ tsp oil and toss to prevent sticking.350 g wide rice noodles
- While noodles are cooking in a medium size bowl thoroughly mix together the sauce ingredients and reserve for later.2 tbsp tamarind paste, 1/2 cup light soy sauce, 1/4 cup coconut sugar, 1/4 cup creamy peanut butter, 1/4 cup lime juice
- Heat up a large skillet or wok 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.2 tbsp sesame oil, 1 package extra firm tofu, pressed and cubed
- When the tofu is out of the pan, add the garlic, shallots, green onion and chili flakes. Cook for about 2 minutes until fragrant.4 large cloves of garlic, minced, 1 large shallot, sliced, 1 bunch green onions, thinly sliced, 1 tsp chili flakes
- 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.1 cup fresh bean sprouts
- Serve in your favourite bowl and top with roasted peanuts, chopped cilantro and a fresh lime wedge.
This was an amazing recipe as we had this for dinner tonight, the whole family enjoyed it. I did add some hot pasta water to the sauce too.
Delicious. Followed steps exactly like recipe says and I am in love with this recipe. Definitely one of my favorites from now on.
Delicious and easy recipe, thank you!
You’re welcome! Glad you enjoyed it!
This recipe was amazing! It was delicious and quick to make and very filling! Very family friendly too. It will be added to my recipe collection. Thanks Deryn!
Hi, I just LOVE how a person can open your page to the recipe and not be bombarded by ads and have to scroll down, down, down, to finally see the recipe! And also, your recipes are fanastic too!! Thanks!
Thank you so much, Shelley! Hope you enjoy this if you give it a try!