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Tofu Pad Thai on a plate

Tofu Pad Thai

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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 noodles according to package; drain and set aside. Whisk tamarind, soy sauce, sugar, and lime juice in small bowl.
  2. Heat 2 tablespoons oil in large wok or skillet over high; cook tofu 6-8 minutes until golden and crispy all over, turning occasionally. Remove; set aside.
  3. Add remaining 1 tablespoon oil; cook garlic 30 seconds, then push aside.
  4. Add eggs to empty side; scramble about 1-2 minutes until just set.
  5. Add noodles, sauce, and tofu; toss 2-3 minutes until well coated and heated through.
  6. Add sprouts and green onions; toss 1 minute. Serve immediately with peanuts, lime wedges, and cilantro.