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Vegan Pad Thai with Tofu

Vegan Pad Thai with Tofu

Vegan pad thai with tofu in 25 minutes. Sweet, tangy, 100% plant based takeout dupe. Dairy free and egg free.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz flat rice noodles pad thai style
  • 14 oz extra firm tofu pressed and cubed
  • 3 tbsp neutral oil divided
  • 3 cloves garlic minced
  • 4 scallions sliced, whites and greens separated
  • 1 cup bean sprouts
  • 3 tbsp tamarind paste
  • 3 tbsp tamari or soy sauce
  • 3 tbsp coconut sugar or brown sugar
  • 1 tbsp lime juice
  • 1 tsp sriracha or to taste
  • 1/4 cup roasted peanuts chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges for serving

Method
 

  1. **Soak.** Cover rice noodles with hot tap water. Soak 10 minutes until pliable but still firm. Drain.
  2. **Sauce.** Whisk tamarind, tamari, sugar, lime, and sriracha in a small bowl until smooth.
  3. **Sear tofu.** Heat 2 tbsp oil in a wok or large skillet over high heat. Sear tofu cubes 6 minutes until golden and crispy. Transfer to a plate.
  4. **Aromatics.** Add remaining oil. Stir fry garlic and scallion whites 30 seconds.
  5. **Toss.** Add drained noodles and sauce. Toss constantly 2 minutes until noodles soak up the sauce.
  6. **Finish.** Return tofu. Add bean sprouts and scallion greens. Toss 30 seconds. Top with peanuts, cilantro, and lime wedges.

Notes

Press tofu for 15 minutes before searing. Wet tofu steams instead of crisping. Vegan swap: tamari and tamarind replace fish sauce here, keeping the sauce 100% plant based. Store leftovers in the fridge for up to 2 days. Rice noodles soften over time.