Tofu Pad Thai (Better Than Takeout!)

This tofu pad thai is a vegan tackle the basic Thai noodle dish, made with tender rice noodles, golden tofu, crunchy veggies, and a tangy-sweet tamarind sauce. The sauce is completely balanced: not too candy, not too salty, and full of that signature pad thai taste. It is contemporary, satisfying, and method simpler to make at residence than you would possibly suppose.

Serve these rice paper dumplings with tofu pad thai for a straightforward vegan takeout-style dinner.

Buddies, for those who’ve been let down by selfmade pad thai earlier than, this recipe is about to vary all the pieces. The key? Actual tamarind. So many recipes swap it out for lime juice, however tamarind is what offers pad thai that signature sweet-sour, tangy depth that makes it fully irresistible. Skip it and you may marvel why your pad thai tastes flat – use it and you may marvel why you ever ordered takeout. The tofu will get completely golden, the noodles take in each drop of that unimaginable sauce, and the entire thing comes collectively in about 35 minutes. I genuinely can not cease making this.

Pad thai noodles wound around chopsticks.

Why This Tofu Pad Thai Will Damage You for Takeout Ceaselessly

It is vegan: Restaurant pad thai is often made with fish sauce, so even for those who order it with tofu, you may’t make sure it is vegan. Whenever you make it at residence, you already know precisely what’s in it!
Completely balanced sauce: Tangy tamarind, salty soy sauce, lime, and a contact of sweetness create that basic pad thai taste.
Golden crispy tofu: Pan-fried tofu provides protein and the most effective texture.
Fast sufficient for weeknights: As soon as the elements are prepped, all the pieces cooks tremendous quick.

Ingredients for tofu pad thai with labels.

Components for Tofu Pad Thai

Pad Thai Sauce

Tamarind paste: A very powerful ingredient for genuine pad thai taste. It is candy, tangy, and barely fruity. Discover it within the Asian meals aisle of most well-stocked grocery shops, at an Asian grocery retailer, or order it online.
Brown sugar: Balances the tanginess of the tamarind.
Soy sauce: Provides salty umami taste.
Lime juice: Brightens all the pieces up.
Sriracha or chili garlic sauce (non-compulsory): For a bit warmth.
Pure peanut butter (non-compulsory): This is not conventional, however the peanut butter provides a pleasant richness and creaminess and helps the sauce cling to the noodles, so I like it.

Tofu & Noodles

Flat rice noodles: The basic noodle for pad thai. Discover them within the Asian meals aisle of most grocery shops or online.
Additional-firm tofu: Drain it and lower it into cubes.
Mild oil: Like canola or vegetable oil.
Veggies: Carrots, inexperienced onions, garlic, and bean sprouts. These are the basic pad thai greens. The carrots add coloration and crunch, the bean sprouts keep good and crisp, and the inexperienced onions add a contemporary chunk.

For Serving

Lime wedges: For squeezing over all the pieces earlier than consuming.
Roasted peanuts: Roughly chop these to sprinkle on high.
Contemporary cilantro: When you’re not a cilantro fan, you may depart it out!

The best way to Make Tofu Pad Thai

Make the Sauce: Whisk collectively the tamarind paste, brown sugar, soy sauce, lime juice, sriracha, and peanut butter if utilizing.

Prepare dinner the Noodles: Prepare dinner the rice noodles based on the package deal instructions till simply tender. Barely undercooking them is greatest as a result of they will end cooking within the pan. Drain and rinse briefly with chilly water.

Prepare dinner the Tofu: Warmth oil in a big skillet or wok over medium-high warmth. Add the tofu and cook dinner till golden and flippantly crisp on all sides, about 6 to eight minutes. Switch to a plate.

Carrots, green onions, and garlic in skillet with oil.

Prepare dinner the Greens: Add extra oil to the skillet, then cook dinner the carrot, white and light-weight inexperienced components of the inexperienced onions, and garlic for 1 to 2 minutes till aromatic.

Sauce and noodles added to pan with vegetables for pad thai.

Add the Noodles and Sauce: Add the noodles to the skillet and pour over the sauce. Toss gently for a minute or two till all the pieces is coated and shiny. Add a splash of water if wanted to loosen the noodles.

End the Pad Thai: Add the tofu, bean sprouts, and darkish inexperienced onion tops. Toss briefly till warmed by way of, however do not overcook the sprouts, they need to keep crisp. High with peanuts, cilantro, and loads of contemporary lime juice.

Ideas and Variations

Prep all the pieces first: Pad thai cooks rapidly when you begin, so it helps to have all the pieces chopped and able to go.
Use actual tamarind paste: Tamarind is what offers pad thai its signature taste, so do not skip it! Keep away from pre-made tamarind sauces with plenty of added sugar.
Oil-free possibility: Bake or air fry the tofu and sauté the greens with splashes of water as an alternative of oil.
Add different veggies: The veggies I exploit listed below are the normal ones present in restaurant pad thai, however you may undoubtedly swap in bell pepper, cabbage, snow peas, mushrooms, or different greens that you’ve available.
No must press the tofu: simply drain, lower, and pan-fry for the right texture.
Watch your noodles rigorously: rice noodles cook dinner a lot sooner than wheat pasta, and overcooked noodles flip mushy quick. When unsure, pull them a minute early since they will end cooking within the pan. In the event that they stick collectively within the strainer, simply rinse them with cool water and toss to loosen.

The best way to Serve Tofu Pad Thai

This tofu pad thai is an entire meal by itself, nevertheless it’s additionally great as a part of an even bigger unfold. Attempt serving it alongside:

Storage and Reheating

Fridge: Retailer leftover tofu pad thai in an hermetic container for as much as 3 days.
Reheat: Heat gently in a skillet with a splash of water to loosen the noodles, or microwave briefly bursts.