Gluten-Free Tofu Pad Thai
Experience the vibrant flavors of Thai cuisine with this easy and delicious Gluten-Free Tofu Pad Thai recipe! Perfectly chewy rice noodles are tossed in a tangy, sweet, and savory sauce made with tamarind paste, gluten-free soy sauce, and a hint of lime, creating the bold flavors synonymous with traditional Pad Thai. Crispy, golden cubes of tofu join a medley of fresh vegetables like bean sprouts, carrots, and green onions for a colorful stir-fry that’s packed with texture and nutrients. Finished with crunchy peanuts, fragrant cilantro, and a squeeze of lime, this dish is a satisfying gluten-free take on a classic that comes together in under 40 minutes. Whether you’re catering to special dietary needs or just craving a light yet hearty meal, this tofu Pad Thai is sure to impress!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 250 grams Gluten-free rice noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 2 small Shallots
- 1 medium Carrots
- 100 grams Bean sprouts
- 4 stalks Green onions
- 50 grams Chopped peanuts
- 15 grams Fresh cilantro
- 2 tablespoons Tamarind paste
- 3 tablespoons Gluten-free soy sauce (or tamari)
- 1.5 tablespoons Brown sugar
- 1 medium Lime
- 0.5 teaspoons Crushed red chili flakes
- 2 tablespoons Water
Instructions
Press the tofu to remove excess liquid by wrapping it in a clean towel and setting something heavy on top, such as a skillet or books. Let it sit for at least 15 minutes, then cut it into 1-inch cubes.
Cook the gluten-free rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
In a small bowl, whisk together tamarind paste, gluten-free soy sauce, brown sugar, lime juice, water, and chili flakes to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Sauté the minced garlic and finely chopped shallots for about 1 minute until fragrant.
Julienne the carrot and add it to the skillet, cooking for another 2 minutes.
Push the vegetables to one side and add the cooked rice noodles. Pour the sauce over the noodles and toss everything together until evenly coated.
Add the crispy tofu back into the skillet along with the bean sprouts and chopped green onions. Stir-fry for another 2-3 minutes to combine and heat through.
Divide the Pad Thai into serving bowls and garnish with chopped peanuts, fresh cilantro, and lime wedges on the side. Serve immediately.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 50.6 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2987 mg | 230% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
