Vegan Tofu Pad Thai

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

5 from 1 vote

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

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
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
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

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.
Storing leftovers - Leftover tofu pad Thai can be refrigerated for 1-2 days. Reheat in the microwave or on the stove, adding a splash of water to loosen noodles.
Meal prep suggestion - Chop your vegetables, pan-fry your tofu, make your sauce, and presoak your noodles up to 5 days in advance. Refrigerate them separately.

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