Pad Thai with Tofu Recipe

Pad Thai with tofu is a classic Thai street food that is naturally gluten-free and delivers a perfect balance of sweet, tangy, savory, and nutty flavors in every forkful. Firm tofu is pressed and pan-fried until golden before being tossed with rice noodles and the signature tamarind-based sauce. Each serving provides 19g of plant protein while staying completely vegetarian and gluten-free.

Ingredients

Tofu and Noodles

• 400g firm tofu, pressed and cubed
• 200g dried rice stick noodles (8mm wide)
• 2 eggs (omit for vegan)
• 3 tbsp neutral oil (avocado or rice bran)

Pad Thai Sauce

• 3 tbsp tamarind paste
• 3 tbsp fish sauce (or gluten-free tamari for vegan)
• 2 tbsp coconut sugar (or brown sugar)
• 1 tsp sriracha (adjust to taste)

Stir-Fry

• 4 cloves garlic, minced
• 3 shallots, thinly sliced
• 2 cups (150g) bean sprouts
• 3 spring onions, cut into 3cm pieces

Toppings

• 1/4 cup (35g) dry-roasted peanuts, roughly chopped
• 2 tbsp fresh cilantro, chopped
• 2 limes, cut into wedges
• 1 tsp chili flakes (optional)

Instructions

1. Soak rice noodles in room-temperature water for 30 minutes until pliable but not fully soft. Drain and set aside.
2. Mix tamarind paste, fish sauce, coconut sugar, and sriracha in a small bowl. Stir until sugar dissolves. Taste and adjust — it should be tangy, sweet, and savory.
3. Press tofu: wrap in a clean cloth, place a heavy pan on top for 10 minutes. Cut into 2cm cubes.
4. Heat 2 tbsp oil in a large wok or skillet over high heat until smoking. Add tofu in a single layer. Cook for 3-4 minutes per side until golden and crispy. Remove and set aside.
5. Add remaining 1 tbsp oil to the same wok. Add shallots and garlic. Stir-fry for 1 minute until fragrant.
6. Push the shallot mixture to one side. Crack eggs into the empty space and scramble until just set, about 45 seconds. Mix with the shallots.
7. Add drained noodles and pour the pad Thai sauce over everything. Toss with tongs for 2-3 minutes until noodles absorb the sauce and become tender.
8. Add tofu, bean sprouts, and spring onion pieces. Toss for 1 more minute until heated through.
9. Divide into 4 bowls. Top with chopped peanuts, cilantro, chili flakes, and a squeeze of lime.

Tips & Variations

• Pressing the tofu for at least 10 minutes (ideally 30) removes excess moisture, which is critical for getting a proper golden crust.
• Do not overcook the noodles in the sauce; they continue to soften after removing from heat. Stop cooking when they have a slight bite.
• For vegan pad Thai, swap fish sauce for gluten-free tamari and omit the eggs; add an extra 100g of tofu for volume.
• Tamarind concentrate works in place of tamarind paste; use 1.5 tbsp instead of 3 tbsp.
• Leftover pad Thai keeps for 2 days in the fridge; reheat in a wok with a splash of water to loosen the noodles.

Nutrition Breakdown

Calories: 534 kcal

Protein: 19.1g

Fat: 22.6g

Carbs: 66.7g

Fiber: 4.2g

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