Tofu Pad Thai
Serves: 6
  • 1 tablespoon sambal oelek (red chili paste)
  • ¼ cup packed brown sugar
  • 2 tablespoons water
  • 1 lime halved
  • 2 tablespoons fish sauce
  • 1 ½ teaspoons grated ginger
  • ½ pound rice noodles (bánh pho)
  • 4 teaspoons canola oil, divided
  • 1 package extra firm tofu, cut into ½ inch cubes
  • 2 large egg whites
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 yellow or red pepper, seeded and chopped
  • 1 large jalapeño, seeded and chopped
  • ¾ cup green onions, chopped
  • 2 cups fresh bean sprouts
  • ½ cup fresh cilantro, chopped and divided
  • ⅓ cup chopped roasted peanuts
  1. Combine first 6 ingredients and set aside. Cook noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside. Whisk together egg whites and egg in a small bowl and set aside.
  2. Heat 2 teaspoons oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. Add green onions, sauce mixture and noodles and cook for 2 minutes. Stir in tofu, bean sprouts, and ¼ cup cilantro and cook until heated through.
  3. Sprinkle with remaining cilantro and chopped peanuts over each plate. Squeeze remaining lime juice on top when serving.
Adapted from:
Recipe by Asian Caucasian Food Blog at