Tofu Pad Thai

Dive into the vibrant flavors of Tofu Pad Thai, a tantalizing plant-based take on the beloved Thai street food classic. This easy-to-make recipe features tender rice noodles tossed in a tangy, umami-packed sauce made with tamarind paste, soy sauce, and a touch of sriracha for a spicy kick. Crispy, golden tofu cubes, scrambled eggs, and crunchy bean sprouts add layers of texture and richness, while fresh cilantro, sliced green onions, and crushed peanuts lend a burst of freshness and crunch. Each serving is completed with a squeeze of lime to elevate the dish with a zesty finish. Ready in just 35 minutes, this tofu pad thai is a quick, satisfying dinner that’s perfect for busy weeknights yet impressive enough for entertaining. Whether you're a Pad Thai enthusiast or new to Thai cuisine, this recipe is sure to become a go-to favorite for its vibrant flavors and easy preparation.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz Extra-firm tofu
• 8 oz Rice noodles
• 3 tbsp Vegetable oil
• 3 Garlic cloves, minced
• 2 Eggs
• 1 cup Bean sprouts
• 3 Green onions, sliced
• 0.33 cup Crushed peanuts
• 1 Fresh lime, cut into wedges
• 0.25 cup Fresh cilantro, chopped
• 3 tbsp Soy sauce
• 2 tbsp Tamarind paste
• 2 tbsp Brown sugar
• 1 tbsp Sriracha sauce

Directions

Step 1

Begin by draining the tofu and pressing it to remove excess moisture. Cut it into 1/2-inch cubes.

Step 2

Cook the rice noodles according to the package instructions. Drain and set aside.

Step 3

In a small bowl, combine the soy sauce, tamarind paste, brown sugar, and sriracha sauce. Stir until the sugar dissolves and set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.

Step 5

Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.

Step 6

Add the remaining tablespoon of oil to the skillet. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 7

Push the garlic to one side and crack the eggs into the pan. Scramble and cook until just set.

Step 8

Add the cooked rice noodles to the skillet along with the prepared sauce. Toss everything together to coat the noodles evenly.

Step 9

Return the tofu to the skillet, and add the bean sprouts and half of the green onions. Stir-fry everything together for 2-3 minutes until well heated.

Step 10

Transfer the pad thai to serving plates. Sprinkle with the crushed peanuts, remaining green onions, and chopped cilantro.

Step 11

Serve with lime wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	1198.4 grams (1198.4g)

Amount per serving	% Daily Value*
Calories	1852

Total Fat 106.20g	136%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 25.40g
Cholesterol 372mg	124%
Sodium 2849mg	124%
Total Carbohydrate 143.20g	52%
Dietary Fiber 23.00g	82%
Total Sugars 49.70g
Protein 100.80g	202%

Vitamin D 82IU	410%
Calcium 2976mg	229%
Iron 19mg	103%
Potassium 2318mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 20.9%

Carbs: 29.7%