Vegan Tofu Pad Thai

This vegan pad Thai with tofu is comforting and flavorful with a light kick coming from the chilies. Ready in just 30 minutes and requiring minimal prep, it makes the perfect satisfying weeknight dinner.

Simple stir-fry noodles are our go-to quick meal. Other than pad Thai, we also love making our vegan japchae and vegan jajangmyeon for easy yet filling dinners.

 Our goal this year is to spend less on eating out and cook more at home, so here is our attempt at restaurant-style pad Thai! After multiple attempts, we are excited to share this version that is as delicious as takeout, but much healthier.

What I love about noodle dishes like this is that they are naturally balanced and packed with veggies and protein. For an extra fiber boost, I love serving it with sides like my Asian cucumber salad, pad pak Thai, or Thai fresh rolls.

💚Why you will love tofu pad Thai 

• A plant-based version that is as flavorful and satisfying as the traditional recipe
• Ready in 30-minutes and requires minimal prep
• Healthy, high-protein, and packed with colorful vegetables
• Highly forgiving  - Feel free to add any ingredients you like, including other vegetables or plant protein (like chunks of seitan chicken)

🥜What you will need 

• Rice noodles - Aka pad thai noodles or rice sticks. Can be found in groceries, Asian markets, or purchased online.
• Tofu - Extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or by stacking something heavy on top. For further details, check out this post, "How to Press Tofu".
• Soy sauce/vegan fish sauce - The traditional recipe calls for fish sauce; if you can get vegan fish sauce, definitely use it in place.
• Oyster sauce - Use a vegetarian oyster sauce, like this Lee Kum Kee's stir-fry sauce.
• Tamarind paste - A common Asian condiment used in many recipes, including my vegan laksa, sambal goreng, and tofu Massaman curry, to give a distinctive tangy flavor.  
• Chili flakes - Traditional pad Thai always has a little heat, but feel free to omit them to make this recipe spice-free.

See the recipe card for full information on ingredients and quantities.  

🔪How to make tofu pad Thai

Step 1: Soak noodles in boiling water for 3-4 minutes, or until they are pliable. Drain and set aside.

Step 2: Combine all ingredients needed for stir-fry sauce. Set aside.

Step 3: Combine tofu with cornstarch and salt. Pan-fry coated tofu for 2-3 minutes on each side, until most sides are golden.

Step 4: Heat up a pan and fry garlic until fragrant. Add carrot next and cook for another 1-2 minutes.

Step 5: Once the carrot softened, add noodles, bean sprouts, tofu, and sauce. Fry until ingredients are hot.

Step 6: Remove from heat, then stir in green onion. Top vegan pad Thai with crushed peanuts and other toppings of your choice, and it is ready to serve!

✅Helpful tips

• Do not cook noodles - Instead, soak in boiling water until pliable. Cooking or over-soaking them makes them more likely to turn mushy and break apart when stir-frying.
• Rinse noodles after soaking - This halts the cooking process, preventing noodles from softening too much.
• Use a large wok - I highly recommend using a non-stick wok. This ensures even cooking and prevents ingredients from jumping out of the pan.
• Serving suggestions - Top tofu pad Thai off with lime wedges, bean sprouts, crushed peanuts, or cilantro. It is great served with Thai sides like pad pak Thai, or a refreshing glass of lemon barley water.

❄️Storing and meal prep suggestions

Storing - Leftover tofu pad Thai can be refrigerated for 1-2 days in an airtight container. Keeping them for longer will result in mushy noodles.

This recipe is NOT freezable.

Reheating - You can reheat noodles on the stove or in the microwave. Add a splash of water to loosen noodles if needed.

Meal prep - Chop your vegetables, pan-fry your tofu, make your sauce, and presoak your noodles up to 5 days in advance. Refrigerate them separately.  

❔Commonly asked questions