Pad Thai with Tofu
A vibrant, tangy, and slightly sweet pad Thai loaded with crispy tofu, crunchy bean sprouts, and crushed peanuts. This Thai classic is completely plant-based and ready in 25 minutes.
Ingredients
- • 8 oz flat rice noodles
- • 1 block (14 oz) extra-firm tofu, pressed and cubed
- • 2 tbsp vegetable oil
- • 3 cloves garlic, minced
- • 1 cup bean sprouts
- • 3 green onions, sliced
- • 1/4 cup roasted peanuts, crushed
- • Lime wedges and fresh cilantro
- • For the pad Thai sauce:
- • 3 tbsp soy sauce
- • 2 tbsp tamarind paste
- • 1 tbsp maple syrup
- • 1 tbsp rice vinegar
- • 1 tsp sriracha
- • 1 tsp sesame oil
Instructions
Soak rice noodles in hot water for 8-10 minutes until pliable. Drain.
Whisk together all pad Thai sauce ingredients.
Heat 1 tbsp oil in a large wok over high heat. Add tofu and cook for 5-6 minutes until golden on all sides. Remove and set aside.
Add remaining oil to the wok. Stir fry garlic for 30 seconds.
Add the drained noodles and the sauce. Toss constantly for 2-3 minutes until noodles absorb the sauce.
Return the tofu to the wok. Add bean sprouts and green onions. Toss for 1 more minute.
Serve immediately topped with crushed peanuts, fresh cilantro, and lime wedges.