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Crispy Tofu Pad Thai

Ashley Covelli standing in the kitchen wearing an apron with the Big Flavors logo.
Modified: · Published: by · This post may contain affiliate links · 3 Comments
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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.

Crispy tofu pad Thai in a bowl.

📖 Recipe

Crispy Tofu Pad Thai

Crispy tofu pad Thai in a bowl.
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 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
 

  • 1 (12.3-ounce) package 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
  • 2 tablespoons avocado 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. 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. 2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
  3. 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. 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. 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. 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 information

Nutrition Facts
Crispy Tofu Pad Thai
Amount per Serving
Calories
817
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
14
g
Cholesterol
 
186
mg
62
%
Sodium
 
2395
mg
104
%
Potassium
 
462
mg
13
%
Carbohydrates
 
115
g
38
%
Fiber
 
4
g
17
%
Sugar
 
28
g
31
%
Protein
 
29
g
58
%
Vitamin A
 
1450
IU
29
%
Vitamin C
 
36
mg
44
%
Calcium
 
300
mg
30
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Velva says

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

    Reply

  2. Lauren says

    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!

    Reply

  3. Anonymous says

    This is my favorite pad thai recipe!

    Reply