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Pad Thai with Tofu
Pad Thai with Tofu
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Vegetarian Pad Thai: Rice noodles and tofu in tangy-sriracha sauce, topped with peanuts.
Ingredients:
  • 1 (12 ounce) package tofu, drained and cubed
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil, divided
  • 8 ounces dry rice stick noodles
  • 0.25 cup sriracha hot sauce
  • 2 tablespoons white sugar
  • 1 tablespoon tamarind concentrate
  • 1 teaspoon red pepper flakes
  • 0.5 onion, sliced
  • 2 tablespoons chopped spring onions
  • 1 tablespoon crushed peanuts
  • 1 lime, cut into wedges
Instructions:
  • In a bowl, gently coat tofu with cornstarch. In a wok or large skillet over medium heat, fry tofu in 2 tablespoons of vegetable oil until golden brown on all sides, about 1-2 minutes each side.
  • In a bowl, place the noodles and cover with boiling water; let soak until softened, approximately 3 minutes. Then drain the noodles.
  • In a saucepan over gentle heat, mix water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes. Stir and cook the sauce until the flavors meld, approximately 5 minutes.
  • In a sizzling wok, let 1 tablespoon of vegetable oil dance. Toss in tofu, noodles, and sliced onion, stirring until tofu is kissed with golden brown hues, around 3 minutes. Gently pour in sauce, coating the noodles in flavorful harmony.
  • Separate the noodle mixture to one side of the wok. Crack the egg onto the opposite side of the wok and stir until it begins to set, about 30 seconds to 1 minute. Gently combine the cooked egg with the noodles. Top with green onions, peanuts, and lime wedges for a flavorful garnish. Enjoy!

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