Tofu pad Thai

Name: Tofu pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: SAUCE; 1 ½ tsp tamarind paste / concentrate* (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written); 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 cubed extra firm tofu; 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional); 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g); 1 Tbsp coconut aminos (or tamari); 1 cup bean sprouts; 1 cup chopped green onions; 1/3 cup chopped roasted salted peanuts; NOODLES; 8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)

8 steps

Prep:20minCook:10min

Easy Tofu Pad Thai ready in just 30 minutes with simple ingredients. A hearty, versatile, plant-based dish with tons of texture and big flavor!

Updated at: Wed, 16 Aug 2023 23:50:45 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories518.7 kcal (26%)

Total Fat13.6 g (19%)

Carbs84.8 g (33%)

Sugars19.8 g (22%)

Protein17.7 g (35%)

Sodium1159.1 mg (58%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

sauce

1 ½ tsptamarind paste

e, or sub additional 1 Tbsp / 15 ml lime juice as recipe is written

⅓ cupcoconut aminos

or sub half the amount with tamari or soy sauce and work your way up as it’s saltier

3.5 Tbspcoconut sugar

1 ½ tspchili garlic sauce

1 ½ Tbsplime juice

1 tspVegetarian Fish Sauce

or store-bought optional

STIR FRY

1 Tbspsesame oil

if avoiding oil, omit and use a nonstick pan

1 cupextra firm tofu

cubed

2Thai red chilies

fresh or dried, chopped chili flakes, optional

6ggarlic

minced, 2 cloves yield ~1 Tbsp

1 Tbspcoconut aminos

or tamari

1 cupbean sprouts

1 cupgreen onions

chopped

⅓ cuproasted salted peanuts

chopped

noodles

8 ouncesPad Thai rice noodles

We like, brand

Instructions

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.

Step 5

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.

Step 6

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.

Step 7

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).

Step 8

Leftovers will keep in the refrigerator for approximately 3-4 days.

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