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I finally wrote up the changes that I make to this recipe. It's our favorite Pad Thai, and wonderfully spicy and refreshing. I couldn't find bean sprouts this time around, but I highly recommend them as it takes this dish over the top.

📖 Recipe

Crispy Tofu Pad Thai

Plant-based proteins like tofu and peanuts are abundant sources of protein.

Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Cooking Light January 2009)

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Servings: 2 servings

Course: Main Dish

Cuisine: Asian

Prep Time 30

Cook Time 15

Total Time 45

Ingredients

1 12.3-ounce package reduced-fat, firm tofu, drained
2 tablespoons cornstarch
6 ounces flat uncooked rice noodles
½ cup ketchup
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon Sriracha hot chile sauce, such as Huy Fong
2 tablespoons canola oil divided
1 red bell pepper chopped
2 large eggs lightly beaten
1 large egg white lightly beaten
½ cup chopped green onions
2 tablespoons chopped fresh cilantro

Garnish:

dry-roasted unsalted peanuts, chopped
lime wedges
green onions chopped
bean sprouts rinsed well
soy sauce
Sriracha

Instructions

1. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into ½-inch cubes, and toss with cornstarch.
2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
3. Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; sauté 7 minutes or until golden. Remove tofu from pan.
4. Heat 1 teaspoon oil in pan. Sauté bell pepper until it starts to soften. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan.
5. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture and tofu; heat through. Remove from heat; stir in onions and cilantro.
6. Serve in bowls and top with a drizzle of soy sauce, chopped peanuts, green onions, cilantro and bean sprouts. Squeeze a healthy dose of lime juice over top. Add more Sriracha if you like it spicy. Enjoy!

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Comments

Velva says

March 18, 2010 at 9:32 pm

Phad Thai....Now, that is a dish that I love. Yours with the crispy tofu looks wonderful.

Lauren says

July 07, 2011 at 9:21 pm

I just made this, and it's delicious! I substituted chicken for the tofu and it came out great. Next time I make it I'm going to add shrimp 🙂

Thanks for posting!

Anonymous says

October 15, 2011 at 10:40 am

This is my favorite pad thai recipe!