Vegetarian Pad Thai with Tofu
This vegetarian Pad Thai features pan-fried tofu, tender rice noodles, and a savory-sweet tamarind sauce. It's a satisfying and flavorful dish that comes together quickly for a delicious weeknight meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 464 kcal
Allergen information: may contain gluten, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gflat rice noodles, dried
- 300 gfirm tofu, pressed and cubed
- 2 tbsppeanut oil
- 2 pcsshallot, finely chopped
- 3 clovegarlic, minced
- 1 cupbean sprouts
- 0.25 cupchives, chopped
sauce
- 3 tbsptamarind paste
- 2 tbspsoy sauce
- 1 tbspvegetarian fish sauce
- 2 tbspbrown sugar
- 1 tbsplime juice
garnish
- 0.25 cuppeanuts, roasted, crushed
- 0.5 tspred pepper flakes(optional)
- 4 pcslime wedge
Equipment
large wok · tongs · whisk · small bowl · skillet
The method
Step by step
- 1
Soak the flat rice noodles in hot water for 15-20 minutes, or according to package directions, until pliable but not mushy. Drain and set aside.
About 15 min
Cook’s note: Do not oversoak the noodles, as they will cook further in the pan.
- 2
Prepare the Pad Thai sauce by whisking together the tamarind paste, soy sauce, vegetarian fish sauce, brown sugar, and lime juice in a small bowl. Set aside.
About 2 min
- 3
Heat the peanut oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
About 7 min
Cook’s note: Ensure the tofu is well-pressed to achieve maximum crispiness.
- 4
Add the chopped shallot and minced garlic to the same wok, adding a splash more oil if needed. Sauté for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 5
Return the cooked tofu to the wok. Add the drained rice noodles and pour in the prepared Pad Thai sauce. Toss everything together vigorously to coat the noodles and tofu evenly.
About 3 min
Cook’s note: Use tongs to help separate and coat the noodles.
- 6
Stir in the bean sprouts and chopped chives. Cook for another 1-2 minutes until the bean sprouts are slightly softened but still retain some crunch.
About 2 min
Cook’s note: Do not overcook the vegetables to maintain their texture.
- 7
Remove from heat and transfer the Pad Thai to serving plates. Garnish with crushed peanuts, red pepper flakes (if using), and lime wedges.
Cook’s note: Serve immediately for the best flavor and texture.
Per serving
Nutrition
- Calories
- 464.4kcal
- Protein
- 12.6g
- Carbs
- 72.6g
- Fat
- 15.9g
- Fibre
- 4.1g
- Sugar
- 14.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pad Thai in an airtight container in the refrigerator.
Reheat in a microwave or a pan over medium heat until warmed through, adding a splash of water if dry.
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