Vegan Tofu Pad Thai
Ingredients
- 8 oz. dried Pad Thai rice noodles or rice sticks see Notes
- 1 block extra-firm tofu drained and pressed
- 2 Tbsp. vegetable oil
- 5 cloves garlic chopped
- ½ cup shallots chopped
- 1 red bell pepper sliced
- 1 carrot sliced into thin strips
- 1 cup beansprouts
- ¼ cup roasted salted peanuts chopped
- Lime wedges for serving
- Cilantro for garnish
For the vegan Pad Thai sauce:
- ¼ cup Thai cooking tamarind paste
- 2 Tbsp. soy sauce
- 3 Tbsp. brown sugar
- 1 Tbsp. rice vinegar
- 3 Tbsp. water
- ¼ tsp. red pepper flakes optional
Instructions
- Soak the rice noodles in lukewarm water for 10-15 minutes. Drain and set aside.
- In a small bowl, whisk together the tamarind paste, water, soy sauce, brown sugar, rice vinegar, and red pepper flakes until well combined.
- Cut tofu into small cubes. Heat 1 tablespoon of oil in a large skillet over medium-high. Cook tofu until browned on all sides. Remove from heat and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the shallots, garlic, red bell pepper, and carrot, and cook for 2-3 minutes until slightly softened.
- Add the presoaked noodles and peanuts to the skillet. Pour the sauce over the top and stir to combine. Cook for an additional 2-3 minutes until the sauce is heated through and the noodles are tender. Stir in beansprouts.
- Serve hot with lime wedges and cilantro for garnish.
Video
Nutrition
Calories: 524kcal | Carbohydrates: 79g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 589mg | Potassium: 451mg | Fiber: 6g | Sugar: 20g | Vitamin A: 3717IU | Vitamin C: 48mg | Calcium: 192mg | Iron: 3mg