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Tofu Pad Thai

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces dried rice noodles
  • 1 block 14 ounces extra-firm tofu, pressed and cubed
  • 3 tablespoons vegetable oil divided
  • 3 cloves garlic minced
  • 2 large eggs lightly beaten
  • 3 tablespoons tamarind paste
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 2 cups bean sprouts
  • 3 green onions cut into 2-inch pieces
  • 1/2 cup roasted peanuts crushed
  • Lime wedges for serving
  • Fresh cilantro for garnish

Method
 

  1. Cook rice noodles according to package directions, drain, and set aside. In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and lime juice.
  2. Heat 2 tablespoons oil in a large wok or skillet over high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
  3. Add remaining 1 tablespoon oil to the pan. Add garlic and cook for 30 seconds, then push to the side of the pan.
  4. Pour beaten eggs into the empty side of the pan, scrambling until just set, about 1-2 minutes.
  5. Add cooked noodles, sauce mixture, and tofu to the pan. Toss everything together for 2-3 minutes until noodles are well coated and heated through.
  6. Add bean sprouts and green onions, tossing for 1 minute. Serve immediately topped with crushed peanuts, lime wedges, and fresh cilantro.