Vegan Tofu Pad Thai

Servings: 2–3

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

For the Tofu:

• 200–250g firm or extra-firm tofu, pressed and cubed

• 1 tbsp soy sauce or tamari

• 1 tsp cornstarch (for extra crispiness)

• 1 tsp oil (for pan-frying)

For the Noodles:

• 150g rice noodles (medium width, pad Thai style)

• Water for soaking noodles

For the Sauce:

• 3 tbsp soy sauce or tamari

• 2 tbsp maple syrup or brown sugar

• 1 tbsp rice vinegar or lime juice

• 1 tbsp water

• 1 tsp chili sauce (sriracha or chili garlic sauce)

• 1 tsp sesame oil

• Optional: 1 tsp tamarind paste for authentic tang

For the Stir-Fry:

• 1–2 tbsp neutral oil (e.g., sunflower or canola)

• 2 cloves garlic, minced

• 1 small red bell pepper, thinly sliced

• 1 medium carrot, julienned

• 2–3 green onions, chopped

• 1 cup bean sprouts

• 1/4 cup chopped peanuts (for garnish)

• Fresh cilantro and lime wedges for serving

Instructions

1. Prepare the Noodles

1. Soak rice noodles in warm water for 20–30 minutes until pliable but not mushy.

2. Drain and set aside.

2. Prepare the Tofu

1. Press tofu to remove excess moisture.

2. Cut into 1-inch cubes.

3. Toss tofu in soy sauce and cornstarch.

4. Heat 1 tsp oil in a non-stick skillet over medium-high heat.

5. Pan-fry tofu until golden brown on all sides (about 6–8 minutes). Set aside.

3. Make the Sauce

1. In a small bowl, whisk together:

   • Soy sauce

   • Maple syrup

   • Rice vinegar or lime juice

   • Water

   • Chili sauce

   • Sesame oil

   • Tamarind paste (optional)

2. Adjust sweetness, salt, or tang to taste.

4. Stir-Fry the Vegetables

1. Heat 1–2 tbsp oil in a large wok or skillet over medium-high heat.

2. Add garlic and sauté 30 seconds until fragrant.

3. Add bell pepper and carrot, stir-fry for 2–3 minutes until slightly tender but crisp.

5. Combine Everything

1. Add drained noodles and tofu to the pan.

2. Pour the sauce over everything and toss gently to combine.

3. Stir in bean sprouts and green onions, cook for 1–2 minutes more.

6. Serve

• Divide onto plates.

• Garnish with chopped peanuts, fresh cilantro, and lime wedges.

• Optional: extra chili sauce for heat.

Tips for Perfect Vegan Pad Thai

1. Press tofu well — prevents sogginess and gives a firm, meaty texture.

2. Do not overcook noodles — they should be pliable but slightly chewy.

3. Toss quickly in the pan — high heat keeps vegetables crisp.

4. Customize vegetables — zucchini, cabbage, snap peas, or mushrooms work well.

5. For authentic tang — use tamarind paste if available; it makes a classic Pad Thai flavor.

Optional Extras:

• Add roasted peanuts for crunch.

• Sprinkle with nutritional yeast for a subtle umami boost.

• Swap tofu with tempeh or seitan for protein variety.