Tofu Pad Thai

$0.00 Cooking Fee
Serving Size: 7 ounces
Recipe adapted from:
Mayumi Tavalero
This delicious Asian stir-fry with it's various flavor profiles including, sweet, sour, salty, and umami, uses rice noodles and tofu tossed with a tamarind based sauce.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • In a large saucepan bring water to a boil and cook noodles for 4-5 minutes or until noodles are slightly firmer than al dente (do not over-cook as rice noodles continue to absorb liquid and will fall apart during the stir frying). Drain immediately and rinse with cold running water. If necessary, cut the noodle clump with kitchen shears to make stir-frying easier.
  • Meanwhile heat a small saucepan on medium low and add fish sauce, tamarind paste, brown sugar, garlic, and the chili-garlic sauce. Cook sauce until the sugar is completely dissolved. Remove from heat.
  • Season drained tofu with soy sauce. Heat a large nonstick wok or sauté pan to medium-high heat. Add 2 tablespoons of the oil and add the tofu. Stir-fry several minutes, set aside.
  • In the same pan heat the remaining 2 tablespoons oil. Add the garlic, green onions, and carrots and stir fry for 1 minute, being careful not to burn the garlic. Add noodles and toss. Add the pad Thai sauce, continually tossing noodle mixture until well coated with sauce. Add the reserved tofu, cooking for an additional 2-3 minutes.
  • Move the noodle mixture to one side of the pan and crack the eggs on the other side. Scramble the egg with a wooden spatula and cook for 30 seconds. Add 2 cups of the sprouts and cook for one more minute, mixing to incorporate all the ingredients together. Test the firmness of the noodle. If the noodle is too firm, add some water and simmer for an additional minute. Remove from heat and portion onto individual plates or one large serving platter. Garnish with remaining sprouts, cilantro, peanuts, and wedges of lime.

Cook Times

Active Prep20
Hands-On Cook20
Hands-Off Cook0
Passive0
Total Time40 minutes
Recipe Serving Size6

Ingredients

Ingredients

  • 16 ounce firm tofu drained and cut into 1-inch cubes
  • 1 tablespoon soy sauce

For the Pad Thai sauce:

  • 1/3 cup fish sauce
  • 2 tablespoon Neera’s tamarind paste
  • ½ cup brown sugar
  • 3 clove garlic minced
  • 2 teaspoon chili-garlic sauce more of less to taste

For the Pad Thai noodle stir-fry:

  • 14 ounce rice stick noodles size M or 1 box Pad Thai Noodles
  • 4 tablespoon avocado oil
  • 4 clove garlic minced
  • 3 stalk green onion cut into ½ inch pieces
  • 1 carrot julienne
  • 2 egg
  • 3 cup mung bean sprouts
  • 1/2 cup water if needed
  • ½ cup fresh cilantro chopped
  • 2/3 cup roasted peanuts coarsely chopped
  • 2 lime cut into wedges

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove, Wok
Reheating/Serving Instructions
Heat in microwave on medium power or on stove top over medium heat until heated through.

Nutrition

Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 364mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1951IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 3mg

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