Low Sodium Tofu Pad Thai
Discover the perfect balance of flavors in this Low Sodium Tofu Pad Thai, a healthier twist on the classic Thai favorite! This dish combines tender tofu, chewy rice noodles, and a vibrant mix of fresh vegetables like bean sprouts, carrots, and green onions. The sauce, crafted from unsalted peanut butter, low sodium soy sauce, rice vinegar, lime juice, and a hint of coconut sugar, delivers authentic Pad Thai flavors with lower sodium content. Quick and easy to prepare in under 35 minutes, this recipe is ideal for busy weeknights and packed with plant-based protein. Garnished with cilantro, crushed peanuts, and a touch of heat from red pepper flakes, every bite is a delightful combination of freshness and zest. Perfect for those seeking a heart-healthy, vegetarian-friendly option without compromising on taste!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 8 oz Rice noodles
- 2 tbsp Vegetable oil
- 2 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 2 tbsp Unsalted natural peanut butter
- 3 tbsp Low sodium soy sauce or tamari
- 2 tbsp Rice vinegar
- 1 tbsp Fresh lime juice
- 1 tbsp Coconut sugar or brown sugar
- 1 cup Bean sprouts
- 1 medium Carrot, shredded
- 3 stalks Green onions, sliced
- 1 tbsp Crushed peanuts (unsalted)
- 2 tbsp Fresh cilantro, chopped
- 0.5 tsp Red pepper flakes or sriracha (optional, for heat)
Instructions
Press the tofu to remove excess moisture. Slice it into cubes and set aside.
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
In a small bowl, whisk together the peanut butter, low sodium soy sauce, rice vinegar, lime juice, and coconut sugar until smooth. Adjust seasoning as needed, keeping the sodium levels low.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped shallot, sautéing until fragrant, about 1-2 minutes.
Add the cooked rice noodles to the skillet and pour in the prepared sauce. Toss well to coat the noodles evenly.
Return the cooked tofu to the skillet, along with the bean sprouts and shredded carrot. Cook for another 2-3 minutes, stirring occasionally.
Remove the skillet from heat and garnish with sliced green onions, crushed peanuts, fresh cilantro, and a sprinkle of red pepper flakes or a drizzle of sriracha for heat (if desired).
Serve warm and enjoy your Low Sodium Tofu Pad Thai!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 28.9 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2844 mg | 219% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2352 mg | 50% | |
*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.
