Tofu Pad Thai
Dive into the bold and vibrant flavors of this Tofu Pad Thai, a plant-based twist on the classic Thai street food favorite! Packed with perfectly golden cubes of extra-firm tofu, chewy rice noodles, and a tangy, umami-rich sauce made from soy sauce, tamarind paste, brown sugar, and a touch of heat from sriracha, this dish delivers an irresistible balance of sweet, savory, and spicy. Quick to prepare in under 35 minutes, it features fresh ingredients like crisp bean sprouts, zesty green onions, and aromatic cilantro for added freshness. Topped with a generous sprinkle of crushed peanuts and served with lime wedges for a bright citrus pop, this Tofu Pad Thai is a restaurant-worthy meal you can easily whip up at home. Perfect for weeknight dinners or when you’re craving authentic Thai flavors, this recipe is as satisfying as it is delicious!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 8 oz Rice noodles
- 3 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 2 Eggs
- 1 cup Bean sprouts
- 3 Green onions, sliced
- 0.33 cup Crushed peanuts
- 1 Fresh lime, cut into wedges
- 0.25 cup Fresh cilantro, chopped
- 3 tbsp Soy sauce
- 2 tbsp Tamarind paste
- 2 tbsp Brown sugar
- 1 tbsp Sriracha sauce
Instructions
Begin by draining the tofu and pressing it to remove excess moisture. Cut it into 1/2-inch cubes.
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, combine the soy sauce, tamarind paste, brown sugar, and sriracha sauce. Stir until the sugar dissolves and set aside.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
Add the remaining tablespoon of oil to the skillet. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Push the garlic to one side and crack the eggs into the pan. Scramble and cook until just set.
Add the cooked rice noodles to the skillet along with the prepared sauce. Toss everything together to coat the noodles evenly.
Return the tofu to the skillet, and add the bean sprouts and half of the green onions. Stir-fry everything together for 2-3 minutes until well heated.
Transfer the pad thai to serving plates. Sprinkle with the crushed peanuts, remaining green onions, and chopped cilantro.
Serve with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 49.7 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2976 mg | 229% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2318 mg | 49% | |
*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.
