Tofu Pad Thai

5 from 1 vote

This Tofu Pad Thai is sweet, savory, tangy, and packed with flavor. Made with rice noodles, crispy tofu, bean sprouts, and a simple homemade sauce, it’s an easy Thai-inspired dinner ready in about 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Thai

Diet: Vegan

Servings:

Calories: 524kcal

Author: Iosune Robles

Ingredients

For the pad Thai:

1 (14-ounce) block firm or extra-firm tofu
8 ounces rice noodles
2 tablespoons neutral oil like vegetable or canola oil
4 garlic cloves minced
1 yellow onion chopped
1 cup fresh bean sprouts divided
2 green onions sliced, white and green parts separated
¼ cup peanuts chopped

For the sauce:

¼ cup brown sugar
¼ cup vegan fish sauce see notes for substitutions
3 tablespoons tamarind paste see notes for substitutions
3 tablespoons water
2 tablespoons soy sauce low-sodium if needed

US Customary - Metric

Instructions

Prepare the rice noodles according to the package directions until tender but still slightly firm. Drain, rinse with cold water, and set aside.
Wrap the tofu in paper towels or a clean kitchen towel and gently press to remove excess moisture. Cut into cubes.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5–10 minutes, turning occasionally, until golden brown and crispy. Remove from the pan and set aside.
In a small bowl, whisk together the brown sugar, vegan fish sauce, tamarind paste, water, and soy sauce until well combined. Set aside.
Heat the remaining oil in the same skillet or wok. Add the onion, garlic, and the white parts of the green onions. Cook over medium-high heat for 3–5 minutes, stirring frequently, until softened and fragrant.
Add the cooked noodles, tofu, and about ¾ cup of the bean sprouts. Toss gently to combine and cook for 1–2 minutes over medium-high heat.
Pour in the sauce and cook for 2–3 minutes, stirring constantly, until everything is well coated and heated through. If the noodles look dry, add a splash of water and toss again.
Serve immediately topped with chopped peanuts, the remaining bean sprouts, the green parts of the green onions, and lime wedges if desired.

Notes

If you can’t find vegan fish sauce, you can use soy sauce instead, but use a smaller amount or the dish may turn out too salty.
If you can’t find tamarind paste, you can use lime juice or rice vinegar instead. Start with a smaller amount and adjust to taste since both are more acidic than tamarind.
Store the leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze it for up to 2 months if needed, although the noodles may become a bit softer after thawing.
Let it thaw in the fridge overnight before reheating.
Warm it up in a skillet over medium heat with a splash of water, or microwave until hot.

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