If you love to eat pad thai when you go out but don’t want to leave your home or spend too much money this weekend, try making it yourself with this delicious recipe. The tofu addition makes it a great source of protein and helps you feel fuller for longer. This recipe makes enough for four servings, each at 469 calories. You’ll get an impressive 15 grams of protein with each serving!
This recipe takes about fifteen minutes to prepare and requires more ingredients than other dishes on this site, but they’re staples in most Asian recipes and are always good to have in the pantry. The ingredients all work together to bring richness and complexity to the meal. You might not have a wok, so use your biggest frying pan when cooking to hold everything together!
Don’t forget that the trick to using tofu is to press it out beforehand to get rid of the excess water. It might take ten to fifteen minutes extra to let it sit and drain before you use it! If you need to use gluten-free flour for the coating, rice flour tends to be the best type for frying. You can also opt for alternative nut butter if you have peanut allergies to consider.
Pin this recipe, share it, and post pictures of your attempts at making it! I always love to see how your version turned out, so make sure you tag me @jennyleeisme whenever you post about it. If you need help with the recipe and have questions, let us know down below. Our community of home chefs is always eager to help each other out and share ideas!
TOFU PAD THAI
for the sauce
- ¼ cup tamari (60ml)
- ¼ cup maple syrup (60ml)
- 3 tablespoon water
- 2 tablespoon rice vinegar
- 2 tablespoon peanut butter
- 1 tablespoon sriracha
for the tofu
- 7 oz firm tofu (200g) cubed
- 1 tablespoon flour
- 1 tablespoon coconut oil
for the pad Thai
- 8 oz thick rice noodles
- 1 tablespoon coconut oil
- 2 shallots chopped
- 2 carrots (large) slice into ribbons or matchsticks
- 3 cloves garlic minced
- 2 hand full bean sprouts
- 3 spring onions sliced (green parts)
- ¼ cup peanuts (30g) chopped to serve
- 1 lime cut into wedges
- Mix all the sauce ingredients in a bowl and set aside.
- Ina large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.
- Cook the noodles according to instructions on the packaging.
- Heat the coconut oil in a wok or large skillet over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.
- Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.
- Next, add in the tofu and bean sprouts,and gently mix until well combined. Remove from heat and top with the green part of the spring onions. Serve with peanuts and lime wedges.