Tofu Pad Thai
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
This vegan pad Thai features crispy tofu and rice noodles in a tangy sauce, ready in 35 minutes.
Ingredients
- 0.5 14-ounce block extra-firm tofu
- 14.8 ml cornstarch
- 113 g rice noodles
- 29.6 ml low-sodium soy sauce
- 14.8 ml brown sugar
- 4.93 ml sweet chili sauce
- 0.5 lime juiced
- 1 garlic grated
- 14.8 ml canola oil
- 0.5 red bell pepper sliced
- 237 ml bean sprouts
- 1 scallion thinly sliced
- Chopped peanuts
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 14 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 538 mg
- Iron: 6.48 mg
- Magnesium: 127 mg
- Phosphorus: 463 mg
- Potassium: 959 mg
- Zinc: 3.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.5 14-ounce block extra-firm tofu
- 14.8 ml cornstarch
- 113 g rice noodles
- 29.6 ml low-sodium soy sauce
- 14.8 ml brown sugar
- 4.93 ml sweet chili sauce
- 14.8 ml canola oil
- 237 ml bean sprouts
- Chopped peanuts
- Lime wedges
Prepare
- Juice 0.5 lime
- Grate 1 garlic
- Slice 0.5 red bell pepper
- 1 scallion, thinly sliced
Let's Cook
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Step 1.
Bring a medium pot of water to a boil. Slice the tofu ½ inch thick and press for 10 minutes by placing it between paper towels with a heavy object on top. Cut the pressed tofu into cubes and toss with the cornstarch.
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Step 2.
While the tofu presses, cook the rice noodles in the boiling water according to the package directions, then drain and rinse under cold water. In a small bowl, combine the soy sauce, brown sugar, sweet chili sauce, lime juice, and grated garlic; set aside.
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Step 3.
Heat the canola oil in a large nonstick skillet over medium heat. Add the sliced red bell pepper and cook until tender, about 4 to 5 minutes, stirring occasionally. Remove the pepper from the skillet and set aside.
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Step 4.
Add the cornstarch-coated tofu cubes to the same skillet and cook, tossing occasionally, until golden brown on all sides, about 4 to 5 minutes. Add the cooked noodles and the reserved sauce to the skillet, tossing to coat everything evenly.
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Step 5.
Fold in the cooked bell pepper, bean sprouts, and sliced scallion; cook for 2 minutes, stirring gently. Serve the pad Thai topped with chopped peanuts, lime wedges, and additional sliced scallions.