Tofu Pad Thai
Amazing vegan tofu pad Thai you can make at home with simple ingredients. This dish comes together in under 30 minutes for a delicious meal you can enjoy any night of the week.
Servings: 6
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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 558kcal | Carbohydrates: 69g | Protein: 20g | Fat: 21g | Sodium: 104mg | Fiber: 6g