Vegetarian Pad Thai with Tofu
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 people
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Calories
650 kcal
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Course
Main Course
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Cuisine
Thai
Vegetarian Pad Thai with Tofu
Description
The recipe starts by preparing a Pad Thai sauce blending tamarind paste, vegan fish sauce, soy sauce, panela sugar, and lime juice, providing a distinctly tangy and savory base. Firm tofu is pan-fried until golden on all sides to develop a slightly crispy exterior while retaining tenderness inside.
Rice noodles are soaked until pliable but not mushy, maintaining chewiness in the final dish. Shallots, carrots, broccoli florets, and green onions are sautéed briefly to preserve texture and natural sweetness. The noodles, sauce, tofu, bean sprouts, and fresh herbs are combined and cooked together to meld flavors.
Sprinkling crushed roasted peanuts and chili flakes on top adds crunch and gentle heat, enhancing the dish's complexity. This Pad Thai is suitable for vegetarians and can serve as a wholesome main course.
Ingredients
Pad Thai Sauce Ingredients
- 1 ½ tablespoon tamarind paste store-bought
- 2 tablespoon vegan fish sauce store-bought or homemade
- 1 tablespoon soy sauce
- 2 teaspoon panela sugar
- 2 teaspoon lime juice
Pad Thai Ingredients
- 1 firm tofu block
- 180 g rice noodles
- 2 shallot finely sliced
- 1 ½ carrot shredded
- ¼ broccoli cut into florets
- 1 green onion
- 2 bean sprout handful
- 50 g peanuts crushed, roasted
- cilantro chopped, fresh, a handful
- chili flakes to taste
Instructions
- Make the Pad Thai Sauce combining the tamarind paste, vegan fish sauce, soy sauce, panela sugar and lime juice.
- Pan-fry the tofu at a medium-low temperature while you keep turning the tofu pieces to cook each side until golden. It may take a bit longer than baking or deep frying it, but it's definitely worth it. Take the tofu out of the pan and reserve for later.
- Soak the rice noodles following the packet instructions. Keep stirring the noodles while they are soaking so they don't stick.
- Prepare all the ingredients for the stir-fry: Cut the carrot into thin slices, cut the broccoli into florets, finely slice the shallot and green onions or chinese chives, chop the cilantro, and crush the peanuts.
- Turn the heat to medium-high heat and add the shallots finely sliced. Sautee for 3-4 minutes.
- Add the carrots, broccoli and green onions. Sautee for a few minutes. If you are using chinese chives you can add these a bit later.
- Add the noodles, pad thai sauce, bean sprouts, and tofu. Stir until all the ingredients are combined and noodles have softened d the sauce has reduced.
- Serve and add fresh chopped cilantro and crushed peanuts. You can add at this point chili flakes and a squeeze of lime.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 102g | 34% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 1103mg | 46% |
| Potassium | 399mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 5346IU | 107% |
| Vitamin C | 11mg | 12% |
| Calcium | 332mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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