Description
This 30-Minute Tofu Pad Thai is a vibrant and flavorful vegan twist on the classic Thai street food favorite. Featuring stir-fried rice noodles, crispy seared tofu, fresh vegetables, and a tangy, slightly sweet sauce made from tamari, fish sauce, and coconut sugar, this dish is both satisfying and quick to prepare, perfect for a healthy weeknight dinner.
Ingredients
Main Ingredients
- 14 oz rice noodles (preferably stir fry/pad thai style)
- 14 oz extra firm tofu
- 1 tablespoon olive oil
- 1 cup bean sprouts
- 1 cup shredded carrots
- 2 cloves garlic (grated or minced)
- 2 eggs
- 1 cup green onions
- ½ cup cilantro
- ½ – 1 whole lime
- ½ – 1 tsp pepper flakes
- ¼ cup chopped peanuts
Sauce Ingredients
- 3 tablespoons gluten-free tamari
- 2 tablespoons fish sauce
- ¼ cup coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter
Optional Garnishes
- Sliced hot pepper (optional)
Instructions
- Cook the noodles: Begin by cooking the rice noodles according to the package instructions until tender, then drain and set aside.
- Sear the tofu: Cut the extra firm tofu into cubes. Heat olive oil in a large pan over medium heat. Add tofu cubes and sear for 2 to 3 minutes on each side until golden and crispy. Remove tofu and place on a plate.
- Sauté vegetables and garlic: In the same skillet, add bean sprouts, shredded carrots, and grated or minced garlic. Cook for about 3 minutes, or until the carrots have softened.
- Prepare the sauce: While the vegetables cook, whisk together gluten-free tamari, fish sauce, coconut sugar, rice vinegar, and peanut butter until well combined.
- Cook the eggs: Push the cooked vegetables to one side of the pan, crack in the eggs, and scramble until cooked through. Then mix the eggs with the vegetables.
- Combine ingredients: Add the sautéed tofu, drained noodles, chopped green onions, cilantro, juice of half to one lime, pepper flakes, and the prepared sauce to the skillet. Toss everything together over medium heat until evenly combined and heated through.
- Serve and garnish: Plate the tofu pad thai and top with additional cilantro, chopped peanuts, sliced hot peppers, and a spritz of lime if desired. Serve immediately and enjoy!
Notes
- Use gluten-free tamari to keep this dish gluten-free.
- Adjust lime and pepper flakes to your taste preference for acidity and heat.
- Extra firm tofu works best for searing and maintaining shape.
- To keep this recipe vegan, substitute eggs with scrambled tofu or omit them.
- Fresh herbs like cilantro and green onions add a bright finish, so don’t skip them.
- Peanut butter in the sauce gives a creamy texture and nutty depth — creamy natural peanut butter is best.
- Make sure to soak noodles properly if required by package instructions to ensure perfect texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
