Tofu Pad Thai (Better Than Takeout!)

Tofu Pad Thai (Better Than Takeout!)

This tofu pad thai is a vegan take on the classic Thai noodle dish, made with tender rice noodles, golden tofu, crunchy veggies, and a tangy-sweet tamarind sauce. The sauce is perfectly balanced: not too sweet, not too salty, and packed with that signature pad thai flavor. It’s fresh, satisfying, and way easier to make at home than you might think.

Prep Time20

Cook Time15

Total Time35

Servings: 4

Ingredients

Pad Thai Sauce

3 tablespoon(s) tamarind paste (see notes if using tamarind block/ or pulp)
2 1/2 tablespoon(s) brown sugar
2 1/2 tablespoon(s) soy sauce (gluten-free if preferred)
1 tablespoon(s) lime juice
1 teaspoon(s) sriracha or chili garlic sauce (optional)
1 tablespoon(s) natural peanut butter (optional, not traditional but adds a nice richness)

Tofu & Noodles

8 oz(s) flat rice noodles
1 block(s) (14 oz/ 400 g) extra-firm tofu drained and cubed
2 tablespoon(s) light oil (such as canola or vegetable), divided
1 large(s) carrot peeled and shredded
4 green onions sliced (white/light green and dark green parts separated)
4 clove(s) garlic minced or pressed
1 1/2 cup(s) bean sprouts

For Serving

1/4 cup(s) roasted peanuts roughly chopped
1/4 cup(s) fresh cilantro roughly chopped
1 lime cut into wedges

US Customary - Metric

Get Recipe Ingredients

Instructions

Make the sauce: In a small bowl, whisk together the tamarind paste, brown sugar, soy sauce, lime juice, sriracha (if using), and peanut butter (if using). Set aside.
Cook the noodles: Cook the rice noodles according to package directions until just tender. It is best to slightly undercook them, as they will finish cooking in the pan. Drain and rinse briefly with cold water to stop the cooking, then set aside.
Cook the tofu: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden and lightly crisp. Transfer to a plate and set aside.
Cook the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the shredded carrot, the white and light green parts of the green onions, and the garlic. Cook for 1–2 minutes, stirring often, until fragrant and the carrots begin to soften.
Add the noodles and sauce: Add the cooked noodles to the skillet and pour over the sauce. Toss gently for 1–2 minutes, until the noodles are evenly coated and the sauce thickens slightly. If the noodles look dry, add 1–2 tablespoons of water to loosen.
Finish the pad thai: Add the cooked tofu, bean sprouts, and dark green parts of the green onions. Toss for about 1 minute, just until everything is heated through. Do not overcook the bean sprouts, they should stay a little crisp.
Serve: Divide into bowls and top with chopped peanuts, cilantro, and a squeeze of fresh lime juice.

Notes

Tamarind note: Tamarind is key to classic pad thai flavor, so I don’t recommend skipping it. Be sure to use pure tamarind paste or concentrate. The ingredient list should contain tamarind, and possibly water. Avoid prepared tamarind sauces with added sugar or seasonings, as they can throw off the flavor balance.

Using tamarind block or pulp: If you are using tamarind block or pulp instead of prepared tamarind paste, make a quick paste first. Add 3 tablespoons (45 g) tamarind pulp to a small bowl and cover with 4 tablespoons hot water (60 mL). Let sit for 5 to 10 minutes, then mash with a fork until softened. Strain through a fine sieve, pressing well to extract the thick liquid. Discard the fibers and seeds. You should have about 3 tablespoons tamarind paste.

Oil-free option: For an oil-free version, bake or air fry the tofu instead of pan-frying it. Sauté the vegetables with a splash of water as needed. The texture will be a little different, but still delicious.

Storage: Pad thai is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. I do not recommend freezing this recipe, as the noodles can become mushy once thawed.

Reheating: Reheat gently in a skillet with a splash of water to loosen the noodles, or microwave in short bursts.

Vegetable options: Feel free to swap in other quick-cooking vegetables you have on hand, such as thinly sliced bell pepper, shredded cabbage, snow peas, or mushrooms. Just keep the total amount about the same so the noodles stay saucy.

Nutrition

Find it online:

https://www.easyveganmealplan.com/recipe/tofu-pad-thai-better-than-takeout/