About this Tofu Pad Thai
Tofu Pad Thai is a perfect meal that comes together really fast. I promise you that even though the list of ingredients seems long, this dish comes together really fast. It is also a fantastic option for anyone looking to incorporate more plant-based protein into their diet without sacrificing taste or satisfaction or when you want to try food from around the world.
Ingredients
- Rice noodles: Gluten-free and light, they are perfect for absorbing all the savory sauces.
- Extra Firm Tofu: High in protein and a wonderful texture carrier.
- Vegetables: bean sprouts and green onions
- Egg or egg substitute like JustEgg.
- Peanuts: Add a nice crunch and good fats.
- Tamarind paste, fish sauce (or a vegan substitute), chili pepper, shallots and garlic.
Cooking Tips for the Perfect Tofu Pad Thai
- Noodles: Soak the rice noodles in warm water until soft. Avoid over-soaking as they’ll cook further in the pan.
- Press Your Tofu: To achieve that delightful chewiness, press the tofu before cooking to remove excess moisture.
- Make the Pad Thai Sauce: The sauce is the most important part of any Pad Thai. It must balance sweet, sour, salty, and spicy. Start with tamarind paste for sourness, add brown sugar for sweetness, fish sauce or soy sauce for saltiness, and a dash of chili for that kick of heat.
- Stir-Fry to Perfection: Use a large wok or skillet and cook ingredients quickly over high heat to retain their texture and flavor.
- Garnish Generously: To elevate the flavors, finish with a generous helping of crushed peanuts, fresh lime juice, fresh bean sprouts, and more chili. If you wish for more spice, finish with a drizzle of Sriracha.
How to make
Heat the oil in a pan, then add the diced tofu. Once the tofu starts to brown, add the shallots and garlic. Next, add the noodles and the sauce and push them to the side of the pan. Add the egg of choice to the empty side of the pan and cook. Finally, add the sliced scallions and bean sprouts, cook everything together, and then serve.
Serving Suggestions
Serve your Tofu Pad Thai hot, garnished with lime wedges, extra peanuts, and perhaps a sprinkle of chili flakes for those who enjoy a bit more spice. It pairs wonderfully with a crisp, dry white wine or a light beer, which complements the dish’s vibrant flavors without overpowering them.
Tofu Pad Thai Recipe
Equipment
- Wok or large skillet
Ingredients
- 5 ounces Thai rice noodles
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons fish sauce
- 1 teaspoon dried chile flakes
- 2 tablespoons vegetable oil
- 1 shallot minced
- 2 cloves garlic minced
- 1 block firm tofu pressed and cubed
- 1 large egg lightly beaten (or 4 tablespoons of egg substitute)
- 1 1/2 cups fresh bean sprouts
- 1/2 cup scallions sliced
- 1/3 cup roasted peanuts crushed
- 1 lime cut into wedges for serving
Instructions
- Soak the Thai rice noodles in warm water for about 8-10 minutes, or until they are soft but still firm to the touch. Drain and set aside.
- In a small bowl, mix together the tamarind paste, palm sugar, fish sauce, and dried chile flakes. Stir until the sugar dissolves completely. This will be your flavor base.
- Heat 2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown and crispy, about 5-7 minutes.
- Add the minced shallot and garlic, sautéing until they become fragrant and start to brown, about 1-2 minutes. Add the noodles and pad thai sauce, mix until well integrated.
- Push the noodles and aromatics, to one side of the skillet, and pour the beaten egg onto the other side. Let it sit for a few seconds and then scramble until just set.
- Cook for about 2 minutes, making sure the noodles are well coated with the scrambled egg and sauce.
- Add 1 cup of bean sprouts and scallions. Toss everything together and cook for another 2 minutes until everything is heated through.
- Transfer the Pad Thai to serving plates. Garnish with the remaining bean sprouts, crushed peanuts, sliced scallions, and lime wedges.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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