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.

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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

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