Tofu Pad Thai Recipe
This Tofu Pad Thai is a delicious and satisfying vegetarian version of the classic Thai stir-fried noodle dish. Packed with flavor, a perfect balance of sweet, sour, and savory, and loaded with fresh ingredients, it’s an easy and healthy dinner option you can make at home.
Tender tofu and rice noodles stir-fried with vibrant veggies in a rich, tangy sauce. Every bite bursts with the perfect balance of sweet, salty, and sour flavors that make Pad Thai a beloved dish.
This recipe is simple to prepare, fully customizable, and perfect for vegetarians and those looking for a meatless dinner. With the tofu providing protein and the sauce packed with flavor, it’s a satisfying meal that won’t leave you feeling hungry.
Tools You’ll Need
- Wok or large frying pan
- Spatula or wooden spoon
- Knife and cutting board
- Small bowl (for sauce)
- Strainer (for draining noodles)
Ingredients
- 8 oz rice noodles
- 1 block firm tofu (pressed and cut into cubes)
- 2 tablespoons vegetable oil
- 2 eggs (optional, for non-vegan version)
- 1 small carrot (julienned)
- 1/2 red bell pepper (julienned)
- 1/2 cup bean sprouts
- 2 green onions (chopped)
- 1/4 cup chopped peanuts (for garnish)
- 1 lime (cut into wedges, for serving)
For the Sauce:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon peanut butter or tahini
- 1 teaspoon chili paste or sriracha (adjust to heat preference)
Instructions
1. Cook the Noodles:
Cook the rice noodles according to the package instructions. Drain and set aside.
2. Prepare the Sauce:
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, lime juice, peanut butter, and chili paste. Adjust the seasoning to your taste. Set the sauce aside.
3. Cook the Tofu:
In a wok or large frying pan, heat 1 tablespoon of oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
4. Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of oil. Add the carrots and bell pepper, and stir-fry for 2-3 minutes until just tender. Push the vegetables to the side of the pan. If using eggs, crack them into the pan and scramble until cooked through.
5. Combine the Noodles and Sauce:
Add the cooked rice noodles to the pan with the vegetables. Pour the sauce over the noodles and toss everything together until well-coated.
6. Add the Tofu and Garnish:
Return the tofu to the pan and toss everything to combine. Remove from heat and top with bean sprouts, green onions, and chopped peanuts. Serve with lime wedges on the side.
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Tofu Pad Thai Recipe
Equipment
- Wok or large frying pan
- Spatula or wooden spoon
- Knife and cutting board
- Small bowl (for sauce)
- Strainer (for draining noodles)
Ingredients
- 8 oz rice noodles
- 1 block firm tofu pressed and cut into cubes
- 2 tablespoons vegetable oil
- 2 eggs optional, for non-vegan version
- 1 small carrot julienned
- 1/2 red bell pepper julienned
- 1/2 cup bean sprouts
- 2 green onions chopped
- 1/4 cup chopped peanuts for garnish
- 1 lime cut into wedges, for serving
- For the Sauce:
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon peanut butter or tahini
- 1 teaspoon chili paste or sriracha adjust to heat preference
Instructions
- Cook the Noodles:
- Cook the rice noodles according to the package instructions. Drain and set aside.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, lime juice, peanut butter, and chili paste. Adjust the seasoning to your taste. Set the sauce aside.
- Cook the Tofu:
- In a wok or large frying pan, heat 1 tablespoon of oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same pan, add the remaining tablespoon of oil. Add the carrots and bell pepper, and stir-fry for 2-3 minutes until just tender. Push the vegetables to the side of the pan. If using eggs, crack them into the pan and scramble until cooked through.
- Combine the Noodles and Sauce:
- Add the cooked rice noodles to the pan with the vegetables. Pour the sauce over the noodles and toss everything together until well-coated.
- Add the Tofu and Garnish:
- Return the tofu to the pan and toss everything to combine. Remove from heat and top with bean sprouts, green onions, and chopped peanuts. Serve with lime wedges on the side.
Tips for Cooking
- Pressing the tofu helps remove excess moisture, allowing it to crisp up better in the pan.
- If you prefer a spicier dish, add more chili paste or a sprinkle of red pepper flakes.
- Feel free to add other veggies like broccoli, mushrooms, or snow peas for variety.
- For a gluten-free version, ensure you’re using gluten-free soy sauce or tamari.
Why You Should Try This Recipe
This Tofu Pad Thai is a perfect balance of fresh, vibrant flavors and textures. It’s easy to make, customizable, and packed with protein from tofu and healthy vegetables. Whether you’re a vegetarian or just looking to try something new, this dish is sure to please your taste buds.
If you’re craving something flavorful, healthy, and quick, this Tofu Pad Thai is the perfect dish to try. It’s easy to make, incredibly satisfying, and filled with all the delicious flavors of Thai cuisine. Give it a go tonight and enjoy a homemade Pad Thai that’s just as good as what you’d find at your favorite restaurant!
