Tofu Pad Thai

Melanie daPonte, Plant-Based Vegan Personal Chef

closeup

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.

prep

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

Method:

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.
cook
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.

closeup

Published by Melanie daPonte, Plant-Based Vegan Personal Chef

Plant-based Vegan personal chef, photographer and food writer living and working in Palm Beach County, Florida.

37 Comments

  4. 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.

  7. 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?

    1. 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 🙂

  8. 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. 😛

  9. 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!

  20. 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!!!

Leave a Reply