Published:
Sep 6th 2022
by 
Last updated: Dec 19th 2024
Craving a quick and flavorful vegan meal? This Tofu Pad Thai is your answer! Made in under 30 minutes, it’s a savory, sweet, and spicy noodle dish packed with plant-based protein and vibrant veggies. Using tamarind paste, coconut aminos, and Thai chilies, this recipe delivers authentic Thai flavors without the takeout wait. Perfect for busy weeknights, it’s a healthier, gluten-free alternative that will leave you completely satisfied.
This Tofu Pad Thai is bursting with bold flavors, easy to make in under half an hour, and packed with healthy, plant-based ingredients. It’s naturally gluten-free and customizable, making it perfect for any dietary preference or spice tolerance.
- Press Your Tofu: Removing excess moisture ensures the tofu crisps up nicely in the pan.
- Use Fresh Lime Juice: Freshly squeezed lime juice adds a bright, tangy flavor that balances the dish.
- Don’t Overcook the Noodles: Soak the rice noodles just until they soften to avoid a mushy texture when stir-frying.
Serve Tofu Pad Thai hot, garnished with lime wedges, additional peanuts, and Thai basil. Pair it with a fresh side salad or vegetable spring rolls for a complete meal. For extra crunch, add a handful of crispy fried shallots on top.
- Tofu: Swap with tempeh or your favorite plant-based protein for a different texture.
- Coconut Aminos: Use low-sodium soy sauce or tamari if preferred.
- Thai Basil: Regular basil works if Thai basil is unavailable, though the flavor will be different.
- Spice Level: Omit or reduce Thai chilies if you prefer a milder dish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture. Avoid microwaving as it can make the noodles rubbery.
- Tamarind Paste: Adds a tangy, authentic Thai flavor to the sauce.
- Coconut Aminos: A soy-free alternative that provides a rich, savory taste.
- Coconut Sugar: Balances the heat and tang with a touch of sweetness.
- Peanut Oil: Ideal for high-heat cooking, imparting a nutty flavor to the dish.
- Extra-Firm Tofu: High in protein and holds its shape well when stir-fried.
- Thai Chilies: Brings a spicy kick, but you can adjust the amount to your preference.
- Brown Flat Rice Noodles: A gluten-free option that pairs perfectly with the sauce.
- Bean Sprouts and Thai Basil: Add crunch and an aromatic, fresh finish to the dish.
Can I make this dish less spicy?
Yes, simply reduce or omit the Thai chilies for a milder flavor.
What can I use instead of tamarind paste?
You can substitute tamarind paste with an equal amount of lime juice and a touch of brown sugar.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the sauce and chop the veggies in advance to save time.
How to Make Tofu Pad Thai
Begin by soaking the rice noodles in hot water until they soften. While the noodles soak, heat peanut oil in a wok and cook the cubed tofu until browned on all sides. Set the tofu aside and sauté the shallots, garlic, and sliced Thai chilies until fragrant. Add the white scallion parts and sliced carrots, cooking for another couple of minutes. Toss in the softened rice noodles and bean sprouts, stirring until combined. Return the tofu to the wok, pour in the prepared Pad Thai sauce, and toss until the noodles absorb the flavors. Finally, mix in half of the chopped peanuts, green scallions, and Thai basil. Serve immediately, garnished with the remaining peanuts, basil, and lime wedges.
Time & Serves
Ingredients
1/2 tablespoon Tamarind Paste
1/4 cup Coconut Aminos
5 tablespoons Coconut Sugar
2 teaspoons Chili Garlic Sauce
2 tablespoons Fresh Lime Juice
2 tablespoons Peanut Oil
1 cup Extra-Firm Tofu, cubed
2 Thai Chilies, sliced
3 cloves Garlic, minced
1 Shallot, thinly sliced
3/4 cup Scallions, cut 1/2 inch thick, separating the green from the white parts.
1 cup Bean Sprouts, rinsed
1 small Carrot, sliced thinly
14 ounces Brown Flat Rice Noodles
1 Lime, sliced
3/4 cups Roasted Salted Peanuts, chopped
1/2 cup Thai Basil Leaves, torn
Instructions
Place the rice noodles in a baking dish, covering them with hot water to soak the noodles.
Add the peanut oil to heat up for 1 minute in a wok or large pan, placing it onto medium heat on the stovetop.
Add the tofu into the wok, flipping each side with a spatula to evenly brown the tofu.
Place the tofu onto a plate lined with paper towel to soak up any excess moisture and set aside until ready to use.
Add the shallots, garlic and Thai chilies into the wok, sauté for 1 minute.
Add the white pieces of scallions and carrots, cooking for 2 minutes.
Add in the rice noodles and bean sprouts, mixing the ingredients together using a pair of tongs until the noodles start to soften.
Add in the browned tofu and sauce, toss and cook for 2 minutes until the noodles fully absorb the sauce.
Mix in half of the peanuts, green scallions and Thai basil.
Serve on a platter or plates, garnishing with the rest of the peanuts, Thai basil and lime wedges.
Add the sauce ingredients into a bowl, whisking to combine and dissolve the sugar and set aside.
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