Description
This vibrant Tofu Pad Thai is a delicious, vegetarian twist on the classic Thai street food favorite. Featuring wide rice noodles tossed in a tangy, sweet, and savory tamarind-peanut sauce, crispy pan-fried tofu, and fresh vegetables, this dish balances bold flavors and satisfying textures. Garnished with crunchy roasted peanuts, fresh cilantro, and lime wedges, it’s perfect for a flavorful weeknight dinner or entertaining guests.
Ingredients
Scale
Noodles:
- 350 g wide rice noodles
- ¼ tsp oil (for tossing noodles)
Tofu and Vegetables:
- 1 package extra firm tofu, pressed and cubed (454 g)
- 2 tbsp sesame oil (30 ml)
- 4 large cloves 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)
Sauce:
- 2 tbsp tamarind paste (30 g)
- ½ cup light soy sauce (120 ml)
- ¼ cup coconut sugar (60 g)
- ¼ cup creamy peanut butter (60 g)
- ¼ cup lime juice (60 ml)
For Serving (Optional):
- 1 cup roasted peanuts (115 g)
- Finely chopped cilantro
- Fresh lime wedges
Instructions
- Cook Noodles: Prepare the wide rice noodles according to the package instructions. Once cooked, rinse them with cold water to stop cooking and drain thoroughly. Drizzle with ¼ teaspoon of oil and toss gently to prevent the noodles from sticking together.
- Prepare Sauce: While noodles are cooking, combine the tamarind paste, light soy sauce, coconut sugar, creamy peanut butter, and lime juice in a medium-sized bowl. Stir well until smooth and set aside.
- Cook Tofu: Heat a large skillet or wok over medium heat for 1-2 minutes. Add the sesame oil and let it heat until it shines. Add the cubed tofu in a single layer and cook for about 2-3 minutes until the bottom is golden and crispy. Flip the tofu using tongs to crisp all sides evenly. Once fully crispy and golden, remove tofu from the pan and place on a paper towel-lined plate to drain excess oil.
- Sauté Aromatics: In the same pan, add the minced garlic, sliced shallots, green onions, and chili flakes. Sauté for about 2 minutes until fragrant and onions are slightly softened.
- Add Sauce: Pour the prepared sauce mixture into the pan with the aromatics and bring it to a boil, stirring occasionally to combine flavors.
- Toss Noodles with Sauce: Once the sauce is boiling, add the drained noodles into the pan. Using tongs, toss the noodles thoroughly to coat every strand with the sauce evenly.
- Add Tofu and Bean Sprouts: Return the crispy tofu to the pan along with the fresh bean sprouts. Gently toss everything together until well mixed and heated through.
- Serve: Transfer the Pad Thai to serving bowls. Garnish with roasted peanuts, freshly chopped cilantro, and lime wedges for squeezing over the top. Enjoy immediately.
Notes
- Pressing the tofu before cooking removes excess moisture, ensuring it crisps up nicely.
- If tamarind paste is unavailable, you can substitute with tamarind concentrate or a mixture of lime juice and a bit of brown sugar for similar tanginess.
- Adjust chili flakes to your preferred spice level or omit for a milder dish.
- Roasted peanuts add a wonderful crunch and can be omitted for a nut-free version.
- Fresh lime juice is key to balancing the sweetness and saltiness in the sauce—don’t skip it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Thai
Keywords: Tofu Pad Thai, Vegetarian Thai Recipe, Rice Noodles, Tamari Sauce, Peanut Sauce, Easy Pad Thai, Meatless Pad Thai
