Description
A flavorful vegan Tofu Pad Thai with a delightful mix of textures and aromas, featuring crispy tofu and sweet, tangy sauce.
Ingredients
Scale
- 3 tbsp low-sodium soy sauce
- 2 tbsp tamarind paste (or lime juice)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp chili sauce (optional)
- 200 g flat rice noodles (soaked in warm water)
- 2 tbsp vegetable oil
- 300 g firm tofu (drained)
- 2 cloves garlic (minced)
- 100 g grated carrots
- 100 g bean sprouts
- 2 spring onions (sliced)
- 50 g roasted peanuts (chopped)
- 1 lime wedge (for serving)
Instructions
- Soak the rice noodles in warm water for 20-30 minutes until soft but still firm.
- Heat vegetable oil in a wok or large pan over medium heat, then add the tofu and fry until golden brown, about 5-7 minutes.
- Add the minced garlic and grated carrots, and stir-fry for about 2 minutes until fragrant.
- Mix the soy sauce, tamarind paste, brown sugar, rice vinegar, and optional chili sauce in a small bowl.
- Combine the soaked noodles and fried tofu back into the pan, pour the sauce over, and stir-fry for 3-5 minutes.
- Add bean sprouts and the white parts of the spring onions, stir-frying for another minute.
- Serve in bowls, garnished with the remaining spring onions, peanuts, and lime wedges.
Notes
Ensure tofu is well-drained for crispiness. Feel free to adjust the spice level with chili sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 0mg