Vegan Pad Thai with Tofu
Michelle
This quick and easy Vegan Pad Thai is a family favorite! Tossed in a homemade tamarind sauce, it’s packed with flavor and perfect for weeknights.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 8 oz rice noodles
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 3 tbsp tamarind paste
- 3 tbsp soy sauce
- 1.5 tbsp maple syrup
- 1 tbsp lime juice
- 1.5 cups bean sprouts
- 3 green onions sliced
- 1/4 cup crushed peanuts
- Fresh cilantro for garnish
- 1/2 tsp red pepper flakes optional
- 2 tbsp neutral oil like avocado or canola
Prep the tofu press tofu to remove excess water, then cube.
Cook the noodles prepare rice noodles according to package directions. Drain and set aside.
Make the sauce in a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and lime juice.
Sauté aromatics & tofu heat oil in a skillet over medium heat. Sauté garlic and shallots for 1 minute. Add tofu and cook until golden.
Add noodles & sauce toss in cooked noodles and pour the sauce over. Stir-fry everything for 2–3 minutes until evenly coated.
Add toppings turn off heat. Stir in bean sprouts, green onions, and red pepper flakes. Top with peanuts and cilantro.
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Tamarind Paste Tip: If tamarind paste is hard to find, you can substitute with a mix of lime juice and a touch of brown sugar or rice vinegar. It won’t be quite the same, but still tasty!
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Make it oil-free: You can bake the tofu or air-fry it instead of pan-frying to cut back on oil.
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Allergy-Friendly: Use sunflower seeds or pumpkin seeds in place of peanuts for a nut-free version.
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Noodle Troubles? If your noodles clump after draining, rinse them briefly with warm water and gently separate with tongs before adding to the pan.
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Protein Boost: Add edamame or tempeh alongside tofu for extra plant-based protein.