- 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
- In a small bowl whisk together first 7 ingredients and set aside.
- Cook the rice 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.
- 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.
- 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: MyRecipes.com
Keywords: 30 minutes or less, pad Thai, Asian-inspired, dairy-free, gluten free, recipes, Thai-inspired, vegan, vegetarian