30 Minutes Tofu Pad Thai (vegan)

A plate of tofu pad Thai served with chopsticks with chopped peanuts beside.

5 from 1 vote

This flavorful tofu pad Thai is a vegan take on the streetfood classic! A satisfying weeknight dinner that is easy to throw together andready in 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Thai

Diet: Vegan, Vegetarian

Servings: servings

Calories: 413kcal

Author: Meesha

Ingredients

8 oz rice noodles or glass noodles/vermicelli (225g)

For tofu

1 block extra-firm tofu 14oz/400g (or super firm tofu)
1 tablespoon cornstarch
½ teaspoon salt

Stir-fry sauce

4 tablespoons sugar
2 tablespoons soy sauce more to taste (or tamari/shoyu)
2 tablespoon tamarind paste or rice vinegar
1 tablespoon oyster sauce or vegetarian oyster sauce
½ teaspoon chili flakes

Other ingredients

3 cloves garlic minced
1 medium carrot julienned
1 cup mung bean sprouts (100g)
1 stalk green onion slice into 2 inch pieces
¼ cup peanuts chopped

Instructions

Soak rice noodles in hot water for 3-4 minutes, or in room temperature water for an hour, until pliable. Drain noodles and set aside.
Place tofu cubes, cornstarch, and salt into a container. Place the lid on and toss until tofu cubes are well coated.
Heat a tablespoon of oil in a non-stick wok. Place tofu cubes in one layer. Cook for 2-3 minutes on each side, or until most sides are browned. Set aside.
While tofu is cooking, combine all condiments needed to make the sauce.
Heat up some oil in a non-stick wok, then add garlic and fry until fragrant.
Add carrot next, cooking for 1-2 minutes before adding in noodles, bean sprouts, tofu, and the sauce. Fry until the ingredients are hot.
Remove the wok from heat, them stir in green onion. Top your tofu pad Thai with crushed peanuts, chili flakes, and whatever you like before serving!

Notes

Helpful tips

Soak noodles (instead of boiling) – Boiling might cause them to soften too much, resulting in mushy, clumpy pad Thai.
Rinse noodles after soaking – This stops the cooking process and prevents them from softening too much.
Storing leftovers – Leftover tofu pad Thai can be refrigerated for 2-3 days. You can either reheat in the microwave or on the stove, adding a splash of water to loosen the noodles.

Nutrition