This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.
I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.
Tofu Pad Thai
from “Big Vegan” by Robin Asnell
- ¼ cup Vegetable broth
- 2 tbsp. Lime Juice (or more, to taste)
- ¼ cup Tamari
- 2 tbsp. Sugar
- 2 tsp. Cornstarch
- 2 tbsp. Canola oil
- 12 ounces Firm tofu, drained and pressed
- 1 tsp. Red pepper flakes
- 1 tbsp. Ginger, fresh, minced, peeled
- 2 cloves Minced garlic
- 8 ounces Rice noodles, banh pho
- 4 Scallions, Cut in 1 inch pieces
- 4 ounces Bean sprouts
- ½ cup Roasted peanuts, chopped
- ½ cup Cilantro
1.Bring a large pot of water to a boil. In a cup, mix together the stock, lime juice, tamari, sugar and cornstarch.
2.Heat the oil over high heat, and crumble the tofu into the pan. Add the pepper flakes and fry until the tofu is browned, stirring constantly. Add the ginger and garlic and stir for 1 minute.
3.Meanwhile, cook the noodles in the boiling water for 5 minutes, or until al dente. Drain them. Stir and add the stock mixture to the pan with tofu. Taste for seasoning, adding more lime juice if desired. If too strong, add more stock or a bit a of water. If too sour add a bit more sweetener. Balance the flavors to your taste.
4.Stir and quickly add the noodles, scallions and sprouts. Stir-fry gently until the liquids are thickened and the noodles are coated, 1 to 2 minutes. Serve immediately, topped with the peanuts and cilantro.
Yum! This sounds so much easier than most of the pad thai recipes I’ve seen. Might have to try it!
Yes, I am all about the quickest path to the YUM. Let me know how you like it 🙂
Thanks for the tofu freezing tip!
Wow, that looks awesome! I’m definitely giving this a try. And I just learned about freezing tofu this week – very cool 🙂
My (omni) husband HATES tofu and refuses to eat it //sigh//. I’ve cooked it so many ways to mask that its tofu but he always catches on & refuses to eat it. i saw this recipe and got excited. I LOVE pad Thai! And I bet I can make this, tofu included, and he will love it. The tofu looks like scrambled egg and I bet it tastes yummy. Can’t wait to try this and see if he’s fooled. 🙂 Hehehe.
I am so going to make this for the next girls night dinner I host at my house! Thanks for sharing the recipe 🙂
This Pad Thai looks so good. I have all the ingredients except the tamari. Could I sub soy sauce for the tamari? Thanks!
You can absolutely use soy sauce or even liquid aminos (lower sodium). Thanks for checking out my post. I hope you enjoy this dish as much as I do!
This recipe sounds awesome – I love Pad Thai! I recently discovered that I have a problem with sesame, which eliminates tamari from my cooking options. Do you have any suggestions for a replacement ingredient?
Hi, Christie! Thanks for checking out my blog. It sounds like you may be thinking of tahini, which is made from sesame seeds. This recipe calls for Tamari, which is made from soy. There is no sesame in tamari, but you could also use soy sauce or liquid aminos for the tamari. I hope you enjoy the recipe 🙂
Oh yes, I did mix them up! Now I’m very excited to make this recipe!
This is not a bad recipient for non vegan’s too. I have made pad Thai and the fish sauce may taste good in the end but it is SUPER gross to work with. It smells horrible and gets everywhere. I may have to try this myself. 😛
I found you after you found me… and I have to say that I’m a real rookie when it comes to tofu, so whenever I make it, it falls apart or has an unappealing texture. I’m definitely going to try freezing it next time! This looks delicious!
Thank you so much for the “like”! Looking forward to checking your recipes and trying them!
Love it!! Thank you for sharing such great 😊😊
You can say that again!
I love Thai food, although I can’t eat the real hot Thai. But Pad Thai is my favourite. Thanks for your recipe!
My pleasure! This one is easy to control the spice 🙂
Thanks for dropping by!
Love Tofu Pad Thai, looks amazing!
Me too! Thanks, Chef 🙂
Reblogged this on Blog of a Mad Black Woman and commented:
A Passion for Food… A Passion for Flavour – Melanie daPonte
Thanks for the reblog!
Thanks for the delicious recipes!
I love it. Thanks for sharing this one.
Thank you, Kelly! I hope you try it!
This is sure to be one of my go-to recipes from now on. It looks so good my mouth is already watering. Looks like I’m headed to the grocery store. Thank you!!!
You are welcome, Krystal! Great to see you and hear from you, again. We go way back…do you remember me from your old blog?
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