Crispy tofu pad Thai in a bowl.
Entrées,  Recipes

Crispy Tofu Pad Thai

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.

Crispy tofu pad Thai in a bowl.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy tofu pad Thai in a bowl.

Crispy Tofu Pad Thai

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Cooking Light January 2009)
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Description

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


Ingredients

Scale

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 1/2-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!


Nutrition

  • Serving Size:
  • Calories: 876
  • Sugar: 34.4 g
  • Sodium: 2463.8 mg
  • Fat: 28.3 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 119.9 g
  • Fiber: 4.8 g
  • Protein: 32.6 g
  • Cholesterol: 186 mg

Keywords: crispy tofu, tofu pad thai, vegetarian pad thai

Recipe Card powered byTasty Recipes

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating