Tofu Pad Thai Recipe

Introduction

Tofu Pad Thai is a flavorful, plant-based twist on the classic Thai street food favorite. This vibrant dish combines tender rice noodles, crispy tofu, fresh vegetables, and a tangy sauce for a satisfying meal that’s easy to prepare at home.

Ingredients

• 8 oz rice noodles
• 1 tablespoon sesame oil
• 1 block firm tofu, drained and cubed
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup bell pepper, julienned
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges
• 1 tablespoon chili paste (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Cook rice noodles according to package instructions, then drain and set aside.
2. Step 2: In a large skillet or wok, heat sesame oil over medium-high heat.
3. Step 3: Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown.
4. Step 4: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and chili paste if using.
5. Step 5: Add minced garlic, shredded carrots, and bell pepper to the pan; cook for 2-3 minutes until vegetables are slightly tender.
6. Step 6: Add cooked noodles and sauce mixture to the pan; toss well to combine and cook for another 2-3 minutes.
7. Step 7: Remove from heat and stir in chopped green onions and cilantro.
8. Step 8: Garnish with crushed peanuts and lime wedges. Serve immediately.

Tips & Variations

• Press the tofu for at least 15 minutes before cooking to remove excess moisture and achieve a crispier texture.
• Swap out vegetables based on what you have, such as bean sprouts or snap peas, for extra crunch.
• Adjust the chili paste to your desired spice level or omit it for a milder dish.
• Use tamari instead of soy sauce to make this recipe gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the noodles. For best texture, avoid microwaving as it may make the tofu less crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for Pad Thai?

Yes, rice noodles are traditional, but you can substitute with wide egg noodles or even spiralized vegetables for a low-carb option.

Is it necessary to press the tofu before cooking?

Pressing tofu removes excess water, allowing it to crisp up better when cooked. While not essential, it greatly improves the texture.

Tofu Pad Thai Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

A vibrant and flavorful vegan Tofu Pad Thai recipe that combines crispy tofu, tender rice noodles, and fresh vegetables tossed in a tangy and slightly sweet sauce, garnished with crunchy peanuts and lime wedges for a perfect balance of textures and flavors.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz rice noodles
• 1 tablespoon sesame oil
• 1 block firm tofu, drained and cubed
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup bell pepper, julienned
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges

Sauce Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon chili paste (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions until al dente. Drain them well and set aside to prevent sticking.
2. Cook the Tofu: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook, stirring occasionally, for 5 to 7 minutes until the tofu turns golden brown on all sides.
3. Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and chili paste if you are using it. This will give the dish its signature tangy and slightly sweet flavor with an optional kick of heat.
4. Sauté the Vegetables: To the same skillet with the browned tofu, add the minced garlic, shredded carrots, and julienned bell peppers. Cook for 2 to 3 minutes until the vegetables soften slightly but maintain some crunch.
5. Combine Noodles and Sauce: Add the cooked noodles into the skillet with the tofu and vegetables. Pour the prepared sauce over the mixture. Toss everything together thoroughly and cook for another 2 to 3 minutes to allow the flavors to meld and the noodles to heat through.
6. Finishing Touches: Remove the pan from heat and fold in the chopped green onions and cilantro for freshness and a burst of herbaceous flavor.
7. Serve: Garnish the dish with crushed peanuts and lime wedges on the side. Serve immediately to enjoy the contrasting textures and zesty taste.

Notes

• Tofu should be pressed and well-drained before cooking to achieve a crispy texture.
• Adjust the chili paste quantity or omit it entirely depending on your spice preference.
• You can substitute maple syrup with brown sugar or palm sugar for authenticity and flavor variation.
• Rice noodles vary in cooking time; follow package instructions closely to avoid overcooking.
• For added protein, consider adding scrambled eggs or shrimp if not vegan.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to prevent noodles from becoming mushy.

Keywords: Tofu Pad Thai, Vegan Pad Thai, Thai Noodle Recipe, Stir-Fried Noodles, Plant-Based Pad Thai, Gluten-Free Noodles