Tofu Pad Thai
A healthy and delicious take on classic Pad Thai, using tofu for protein.
Equipment
- 1 Wok or large skillet
- 1 Cutting board
Ingredients
Tofu
- 14 oz extra-firm tofu pressed
Noodles
- 4 oz rice noodles flat rice noodles
Sauce
- 3 tbsp tamari low sodium
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or agave
- 1 tbsp lime juice freshly squeezed
- 1 tsp sesame oil
- 1 clove garlic minced
Other
- 1 cup bean sprouts
- 0.5 cup peanuts roasted
- 0.25 cup green onions
Instructions
- Cut the pressed tofu into 1/2-inch cubes. Heat a wok or large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy, about 8-10 minutes. Remove from pan and set aside.
- Cook rice noodles according to package directions. Drain and set aside.14 oz extra-firm tofu
- In a small bowl, whisk together tamari, rice vinegar, maple syrup, lime juice, sesame oil, and minced garlic.4 oz rice noodles, 3 tbsp tamari, 2 tbsp rice vinegar
- Add the cooked noodles to the wok or skillet. Pour the sauce over the noodles and toss to coat. Add the cooked tofu, bean sprouts, and chopped peanuts. Toss everything together until well combined.1 tbsp maple syrup, 1 tbsp lime juice, 1 tsp sesame oil
- Garnish with chopped green onions. Serve immediately.1 clove garlic
Notes
For a spicier dish, add a pinch of red pepper flakes to the sauce.
