How to Make Delicious Vegetarian Pad Thai with Crispy Tofu

Simple Summary

This vegetarian Pad Thai with tofu is a flavorful and satisfying twist on the classic Thai dish, perfect for those looking for a meatless option that doesn't compromise on taste or texture.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 8 oz (225g) rice noodles
• 14 oz (400g) extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 cups bean sprouts
• 3 green onions, chopped
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

For the sauce:

• 3 tbsp tamarind paste
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce (adjust to taste)

Instructions

1. Soak the rice noodles in warm water for 30 minutes, then drain and set aside.

2. In a small bowl, whisk together tamarind paste, brown sugar, soy sauce, rice vinegar, and sriracha to make the sauce.

3. Press the tofu to remove excess moisture, then cut into 1-inch cubes.

4. Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden and crispy. Remove and set aside.

5. In the same pan, add the remaining oil and minced garlic. Sauté for 30 seconds until fragrant.

6. Add the sliced bell pepper and stir-fry for 2 minutes until slightly softened.

7. Add the drained rice noodles to the pan and pour the sauce over them. Toss everything together and cook for 3-4 minutes, stirring frequently, until the noodles are tender and have absorbed the sauce.

8. Add the bean sprouts and half of the green onions. Stir-fry for another minute.

9. Return the crispy tofu to the pan and gently toss to combine.

10. Remove from heat and garnish with the remaining green onions, chopped peanuts, and cilantro.

11. Serve hot with lime wedges on the side for squeezing over the dish.

Chef's Notes

• For extra protein, you can add scrambled eggs or edamame to the dish.
• To make this recipe gluten-free, use tamari instead of soy sauce.
• If you can't find tamarind paste, you can substitute with 2 tablespoons of lime juice mixed with 1 tablespoon of brown sugar.
• For a spicier version, increase the amount of sriracha or add some crushed red pepper flakes.
• Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to prevent the noodles from drying out.

Nutritional Info

Per serving (approximate):

• Calories: 420
• Protein: 18g
• Carbohydrates: 60g
• Fiber: 5g
• Fat: 15g
• Vitamin A: 25% DV
• Vitamin C: 80% DV
• Iron: 15% DV

This dish is a good source of plant-based protein, complex carbohydrates, and essential vitamins and minerals.

Serving Suggestions

• Serve this Vegetarian Pad Thai as a main course for lunch or dinner.
• Pair it with a light Thai-inspired soup like Tom Yum or a fresh papaya salad for a complete meal.
• For drinks, consider serving with Thai iced tea or a chilled lemongrass-ginger beverage.
• Garnish the plate with additional lime wedges, bean sprouts, and a sprinkle of crushed peanuts for extra texture and flavor.
• This dish is perfect for casual dinners, Asian-themed parties, or as a healthier alternative to takeout on busy weeknights.