Sugar-Free Tofu Pad Thai
Dive into the fresh, vibrant flavors of this Sugar-Free Tofu Pad Thai, a healthier twist on the beloved Thai classic! Bursting with colorful veggies like julienned carrots, bean sprouts, and green onions, this wholesome recipe is packed with plant-based goodness and ready in just 35 minutes. Crispy, golden tofu cubes are paired with perfectly tender rice noodles and tossed in a tangy, umami-rich sauce made with tamarind paste, coconut aminos, and a touch of optional fish sauce for a customizable vegan option. With no added sugar, it's a guilt-free meal that doesn’t skimp on flavor. Finished with crunchy crushed peanuts and a zesty squeeze of lime, this easy-to-make one-pan dish is perfect for weeknight dinners or a quick meal prep option. Enjoy a sugar-free pad Thai experience that’s light, satisfying, and so delicious!
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 200 grams Rice noodles
- 3 cloves Garlic
- 2 medium Shallots
- 2 large Eggs
- 100 grams Bean sprouts
- 1 medium Carrot (julienned)
- 2 stalks Green onion
- 30 grams Crushed peanuts (unsalted)
- 1 whole Fresh lime
- 60 ml Coconut aminos
- 30 ml Fish sauce (optional for non-vegans or substitute with vegan fish sauce)
- 1 tablespoon Tamarind paste
- 0.5 teaspoon Crushed red pepper flakes
- 2 tablespoons Sesame oil
- 60 ml Water
- 0.5 teaspoon Salt
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it sit for 15 minutes, then cut into 1-inch cubes.
Cook the rice noodles according to the package instructions. Drain and set aside.
Finely mince the garlic and slice the shallots thinly. In a small bowl, whisk together the coconut aminos, tamarind paste, water, and fish sauce (if using). Set this sauce aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides, about 5-6 minutes. Remove the tofu from the pan and set aside.
Add the remaining sesame oil to the skillet. Sauté the garlic and shallots until fragrant, about 1 minute.
Push the garlic and shallots to one side of the skillet and crack the eggs onto the other side. Scramble the eggs until cooked through, then mix them together with the garlic and shallots.
Add the cooked rice noodles to the skillet, followed by the sauce mixture. Toss well to coat the noodles evenly.
Add the bean sprouts, julienned carrot, and sautéed tofu to the skillet. Cook for another 2-3 minutes, stirring frequently.
Remove from heat and garnish with chopped green onions, crushed peanuts, and a squeeze of fresh lime juice. Sprinkle with red pepper flakes for some heat if desired.
Serve immediately while hot and enjoy your sugar-free tofu Pad Thai!
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5847 mg | 254% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 40.9 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2955 mg | 227% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2236 mg | 48% | |
*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.
