tofu pad thai

Easy Tofu Pad Thai ready in just 30 minutes with simple ingredients. A hearty, versatile, plant-based dish with tons of texture and big flavor!

Easy Tofu Pad Thai

coconut aminos ((or sub half the amount with tamari

½ Tbsp coconut sugar

½ tsp chili garlic sauce

lime juice

Vegetarian Fish Sauce ((or store-bought // optional))

Tbsp sesame oil

tofu

Thai red chilies (fresh

Tbsp coconut aminos ((or tamari))

bean sprouts

green onions

peanuts

Pad Thai rice noodles ((We like Annie Chun’s brand))

Lime wedges

Bean sprouts

Peanut sauce

carrot

Cilantro

Sriracha or Chili Garlic Sauce ((we like Huy Fong Foods brand))

To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.

Ensure all stir fry ingredients are prepped, including cubed (briefly&nbsp;pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.

Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).

Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.

Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.&nbsp;

Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.

To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).

Leftovers will keep in the refrigerator for approximately 3-4 days.

https://www.youtube.com/watch?v=gu81H2fTK8g

Easy Tofu Pad Thai ready in just 30 minutes with simple ingredients. A hearty, versatile plant-based dish with tons of texture and big flavor!

Full Recipe: https://minimalistbaker.com/easy-tofu-pad-thai/

Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish. This is our soy-free, plant-based, inspired version.
 
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Easy Tofu Pad Thai | Minimalist Baker Recipes

This quick and delicious one-pot Vegan Pad Thai Noodles is a perfect 30-minute weeknight dinner! It&#x27;s made with fresh vegetables, protein-rich crispy tofu, gluten-free noodles, and homemade Thai Peanut sauce.

Vegan Pad Thai Noodles

Soy sauce (use Tamari for gluten-free option)

Brown sugar

Rice Vinegar

Chili Garlic sauce (adjust

Vegan Peanut butter

Tamarind paste

Lemon Juice

Thai Rice noodles (gluten-free)

Avocado Oil

12.3 oz Mori-Nu Tofu (Extra Firm )

Chili Flakes

Paprika

Garlic (finely chopped)

Red Bell pepper (thinly sliced)

Scallions (chopped)

Bean sprouts (+ ¼ cup for garnish)

Cilantro leaves (chopped)

Dry roasted Peanuts (roughly chopped)

Scallions

Cilantro leaves

Lime

sesame seeds

Let’s begin by making the peanut sauce first. In a small bowl, add brown sugar.

Add all the remaining sauce ingredients to the same bowl and stir to combine. Mix the peanut sauce until smooth and creamy. Set aside.PROTIP- Instead of stirring all the ingredients with hand, you can transfer all the ingredients to a food processor or a blender and puree it to perfection. This way, you will end up in a creamy and thick peanut sauce. 

THAI PEANUT SAUCE

Meanwhile, transfer the gluten-free pad Thai noodles to a large bowl. Pour hot boiling water just enough to cover the noodles. 

Stir and make sure the Thai noodles are submerged in water.Cover the bowl and let the noodles sit undisturbed for 5-6 minutes or until al dente. (follow the instructions on the package)PROTIP– After the resting time is over, drain the noodles and toss with little oil to prevent sticking. Set aside.

Remove the Mori-Nu Tofu Extra Firm one from the packet. Briefly press it and cut it into cubes.

Heat oil in a heavy-bottomed skillet. Once the oil is hot, add tofu and season it with paprika and red chili flakes.

Sauté it for 3-4 minutes until evenly brown on each side, turning occasionally. When cooked on both sides, remove and set aside.

To the same pan, add chopped garlic, sauté for 1-2 minutes. Add bell peppers and cook for about 1-2 minutes.

Take the skillet off the heat. Add chopped scallions. Mix everything to combine. Spread all the ingredients around to make room for the noodles.

Add pad Thai noodles and bean sprouts. Top with more scallions, browned tofu, cilantro leaves, and coarsely crushed peanuts.

Finally, add the flavor-booster – Thai peanut sauce that we had prepared earlier in the recipe. Return it to the heat and cook for another 2-3 minutes on medium-low heat, tossing occasionally. PROTIP- Use tongs to mix all the ingredients until everything is coated in the peanut sauce.

Remove from heat and serve. To serve, garnish the Vegan Pad Thai noodles with lemon wedges, additional bean sprouts, scallions, cilantro, and black sesame seeds (optional).

PAD THAI NOODLES

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Top 2 tofu pad thai recipes from across the web

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Easy Tofu Pad Thai

Vegan Pad Thai Noodles

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