High Protein Tofu Pad Thai
Boost your protein intake without sacrificing flavor with this High Protein Tofu Pad Thai! This vibrant, plant-based twist on the classic Thai street food is packed with golden, crispy tofu, tender Pad Thai rice noodles, and a tangy, umami-rich sauce made from natural peanut butter, tamarind paste, and fresh lime juice. Crisp julienned carrots, crunchy bean sprouts, and vibrant cilantro add a refreshing touch, while roasted peanuts deliver a satisfying crunch. Perfect for busy weeknights, this recipe comes together in just 35 minutes and makes enough for four servings. Healthy, gluten-free, and utterly delicious, this dish is a must-try for anyone looking to enjoy a high-protein, vegan meal with bold flavors and irresistible textures!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 200 grams Pad Thai rice noodles
- 2 tablespoons Peanut butter (natural, unsweetened)
- 3 tablespoons Soy sauce (low sodium, gluten-free)
- 2 tablespoons Tamarind paste
- 1 tablespoon Coconut sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 4 cloves Garlic
- 0.5 teaspoons Red chili flakes
- 2 cups Bean sprouts
- 1 cup Carrots (julienned)
- 3 stalks Green onions (sliced)
- 0.25 cups Roasted peanuts (chopped)
- 0.25 cups Cilantro (chopped)
- 2 tablespoons Cooking oil (neutral, such as avocado oil)
Instructions
Press the firm tofu for 15-20 minutes to remove excess water. Once pressed, cut it into 1-inch cubes.
Cook the Pad Thai rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together the peanut butter, soy sauce, tamarind paste, coconut sugar, lime juice, and red chili flakes to make the sauce. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.
Add the remaining 1 tablespoon of cooking oil to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
Add the julienned carrots and cook for 2-3 minutes until slightly tender.
Push the vegetables to one side of the skillet and add the cooked rice noodles to the other side. Pour the prepared sauce over the noodles and toss to coat evenly.
Return the cooked tofu to the skillet and toss everything together gently to combine. Cook for another 2-3 minutes until everything is evenly heated through.
Remove the skillet from the heat, and toss in the fresh bean sprouts and sliced green onions.
Plate the Pad Thai and garnish with chopped roasted peanuts and cilantro. Serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 60.9 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2632 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.
