Crispy Tofu Pad Thai
A vibrant plant-based take on Thailand's most famous noodle dish. Extra-firm tofu is pan-fried until golden, then tossed with rice noodles in a tangy-sweet tamarind sauce with crunchy peanuts and fresh lime.
Ingredients
- 8 oz flat rice noodles (pad thai noodles)
- 14 oz extra-firm tofu, pressed and cubed
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 4 green onions, cut into 2-inch pieces
- 1/3 cup roasted peanuts, roughly chopped
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce (or soy sauce for vegan)
- 2 tablespoons brown sugar or palm sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or Thai chili sauce
- 3 tablespoons neutral oil, divided
- 3 cloves garlic, minced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
- Dried chili flakes (optional)
Instructions
- 1
Soak rice noodles in warm water for 20 minutes until pliable but not fully soft. Drain well.
- 2
Mix the sauce: whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and sriracha in a small bowl. Set aside.
- 3
Heat 2 tablespoons oil in a large wok over high heat. Add cubed tofu in a single layer and fry without stirring for 2–3 minutes until golden on the bottom. Flip and cook another 2 minutes. Remove and set aside.
- 4
Add remaining oil to the wok. Sauté garlic for 20 seconds, then pour in beaten eggs. Scramble quickly until just set.
- 5
Add drained noodles to the wok. Pour the tamarind sauce over the noodles and toss constantly with tongs for 2–3 minutes until noodles are coated and tender.
- 6
Return tofu to the wok. Add green onions and half the bean sprouts. Toss everything together for 1 minute.
- 7
Serve topped with remaining bean sprouts, chopped peanuts, fresh cilantro, chili flakes, and lime wedges.