Easy Tofu Pad Thai
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 (Servings)
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Calories
461 kcal
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Course
Main Course
Easy Tofu Pad Thai
Description
Easy Tofu Pad Thai features rice noodles soaked until al dente, then tossed with stir-fried tofu browned in sesame oil. The tofu is accompanied by chopped fresh or dried Thai red chilies, garlic, and a sauce made from tamarind paste, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and optional vegetarian fish sauce, which combine to create a tangy, slightly sweet, and mildly spicy flavor.
Bean sprouts and chopped green onions are added toward the end for freshness and crunch, while chopped roasted peanuts provide a contrasting texture and richness. The dish can be served garnished with lime wedges, additional bean sprouts, shredded carrot, cilantro, peanut sauce, or sriracha to suit taste preferences.
Cooking the tamarind sauce just to a simmer enhances its tartness, balanced by the sweetness of coconut sugar and the savoriness from coconut aminos, resulting in an approachable version of this classic noodle dish. Using extra-firm tofu pressed briefly ensures the cubes hold their shape and brown effectively during cooking.
Ingredients
SAUCE
- 1 ½ tsp tamarind paste or sub additional 1 Tbsp / 15 ml lime juice as recipe is written, or concentrate
- 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
- 3 ½ Tbsp coconut sugar
- 1 ½ tsp Chili garlic sauce
- 1 ½ Tbsp lime juice
- 1-2 tsp vegetarian fish sauce ( or store-bought // optional)
STIR FRY
- 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
- 1 cup tofu extra firm, cubed
- 2 Thai red chilies optional, fresh or dried, chopped or 1/2 tsp chili flakes
- 2 cloves garlic 2 cloves yield ~1 Tbsp or 6 g, minced
- 1 Tbsp coconut aminos (or tamari)
- 1 cup bean sprout
- 1 cup green onion chopped
- 1/3 cup peanuts chopped, roasted, salted
NOODLES
- 8 ounces rice noodles We like Annie Chun’s brand, pad thai style
FOR SERVING optional
- lime wedges
- bean sprout
- peanut sauce
- carrot shredded
- cilantro
- sriracha we like Huy Fong Foods brand, or chili garlic sauce
Instructions
- To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
- Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
- Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
- Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
- Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
- Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
- To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
- Leftovers will keep in the refrigerator for approximately 3-4 days.
Notes
- Tamarind paste varies in form and concentration; adjust quantity to taste, using lime juice as a substitute if tamarind is unavailable.
- The recipe is a rough nutritional estimate using brown rice noodles and excluding optional ingredients or garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 461 | 23% |
| Carbohydrates | 69.4g | 23% |
| Protein | 16.6g | 33% |
| Fat | 15g | 23% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 4.9g | 29% |
| Monounsaturated Fat | 5.6g | 28% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 525mg | 22% |
| Potassium | 282mg | 6% |
| Fiber | 6.8g | 27% |
| Sugar | 19.6g | 39% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 260mg | 26% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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