Tofu Pad Thai
Looking for a flavor-packed, plant-based twist on a Thai classic? This Tofu Pad Thai is loaded with crispy tofu, chewy rice noodles, and a tangy tamarind-infused sauce—all ready in under 30 minutes! 🌱
Ingredients
- 8 oz rice noodles
- 1 block 14 oz extra-firm tofu, pressed & cubed
- 1 tbsp cornstarch for crispier tofu
- 2 tbsp vegetable oil
- 2 tbsp tamarind paste or 1 tbsp lime juice + 1 tbsp vinegar
- 3 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or coconut sugar
- 1 tbsp peanut butter optional, for extra creaminess
- ½ tsp chili flakes adjust to spice preference
- 1 clove garlic minced
- 1 small shallot thinly sliced
- 1 cup bean sprouts
- ½ red bell pepper thinly sliced
- ½ cup shredded carrots
- 2 green onions chopped
- ¼ cup crushed peanuts
- Fresh cilantro
- Lime wedges
- Sriracha or extra chili flakes optional
Instructions
- Cook rice noodles according to package instructions, then rinse under cold water and set aside.
- Toss cubed tofu with cornstarch to make it crispier.
- Heat 1 tbsp oil in a pan, add tofu, and cook until golden brown. Set aside.
- In a bowl, whisk together tamarind paste, soy sauce, maple syrup, peanut butter, chili flakes, and minced garlic. Adjust the flavors to your liking.
- Heat 1 tbsp oil in a wok or large pan. Sauté shallots, bell peppers, and carrots for 2 minutes.
- Add the cooked noodles and pour in the Pad Thai sauce. Toss everything to coat well.
- Add the crispy tofu and bean sprouts, stir well, and cook for another minute.
- Garnish with crushed peanuts, fresh cilantro, green onions, and lime wedges.
- Serve immediately and enjoy! 😋