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Easy Tofu Pad Thai

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 6 1x
  • Category: Dinner - Vegetarian
  • Method: Stove Top
  • Cuisine: Asian Fusion


  • Easy Tofu Pad Thai is a winner “fake-out” dish bursting with texture and flavor, and on the dinner table in under 30 minutes!



For the sauce:

  • 1/3 cup tamari or coconut aminos
  • 1 tablespoon sambal oelek (red chili paste)
  • ¼ cup packed brown sugar
  • 2 tablespoons water
  • Juice from 1 lime
  • 2 tablespoons fish sauce
  • 1 ½ teaspoons grated ginger

½ pound rice noodles

For the stir-fry:

  • 4 teaspoons canola oil, divided
  • 1 12.3-ounce 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
  • 1/3 cup chopped roasted peanuts
  • 6 lime wedges for garnish


  1. In a small bowl whisk together first 7 ingredients and set aside.
  2. Cook the rice noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside.
  3. Whisk together egg whites and egg in a small bowl and set aside.
  4. Heat 2 teaspoons canola 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. To the wok, add the green onions, sauce mixture and noodles and cook for 2 minutes. Stir in the tofu, bean sprouts, and ¼ cup cilantro until well-combined.
  5. Garnish with remaining cilantro and chopped peanuts over each plate. Serve each plate with a lime wedge.


  • Use extra-firm tofu or the tofu will fall apart while stir-frying. Make sure to dry the tofu to soak up the liquid by wrapping the tofu block in kitchen towels or paper towels for at least 30 minutes.
  • Gorgeous bean sprouts should always be bright and crispy looking. If they are off-color, limp and slimy do not buy them! They have a short shelf life so use them up quickly.
  • If you like a lot of heat, just add more sambal oelek!
  • Leftovers will keep the fridge for approximately 3 to 4 days.

Adapted from:

Keywords: 30 minutes or less, pad Thai, Asian-inspired, dairy-free, gluten free, recipes, Thai-inspired, vegan, vegetarian