Description
A quick and flavorful crispy tofu pad thai with tangy tamarind sauce, ready in just 15 minutes. Perfect for busy weeknights, this recipe delivers restaurant-quality taste without the fuss.
Ingredients
- 14 oz (400g) extra-firm tofu
- 8 oz (225g) rice noodles
- 3 tablespoons tamarind paste
- 3 tablespoons soy sauce (low-sodium or tamari for gluten-free)
- 2 tablespoons brown sugar (dark brown preferred)
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 3 green onions, sliced
- ½ cup peanuts, chopped and toasted
- 2 large eggs (optional)
- 3 tablespoons vegetable oil (canola or grapeseed)
- Lime wedges, for serving
- 1 cup bean sprouts (optional)
- Optional add-ins: thinly sliced bell peppers, carrots, snap peas
Instructions
- Press tofu for at least 15 minutes to remove excess water. Cut into ½-inch cubes and toss lightly with salt.
- Soak rice noodles in hot (not boiling) water for about 5 minutes until pliable. Drain and toss with a little oil to prevent sticking.
- Whisk together tamarind paste, soy sauce, brown sugar, and rice vinegar in a small bowl until smooth. Adjust to taste.
- Heat 2 tablespoons vegetable oil in a skillet or wok over medium-high heat. Fry tofu cubes in a single layer for 3-4 minutes per side until golden and crispy. Remove and set aside.
- Add remaining 1 tablespoon oil to the skillet. Cook minced garlic and sliced green onions for 30 seconds until fragrant. Push to one side and scramble eggs until just set.
- Add drained noodles and tamarind sauce to the skillet. Toss quickly to coat noodles and warm through. Return tofu to the pan and add bean sprouts if using. Toss gently to combine and heat.
- Serve immediately topped with chopped peanuts, extra green onions, and a squeeze of lime. Optionally garnish with fresh cilantro or chili flakes.
Notes
Press tofu well to ensure crispiness. Soak noodles just until pliable to avoid mushiness. Fry tofu in batches if pan is small to avoid steaming. Toast peanuts lightly before chopping for extra flavor. Adjust tamarind sauce sweetness and tang to taste. Add toasted sesame oil at the end for a nutty aroma. For vegan version, skip eggs or scramble crumbled tofu instead. Store leftovers in airtight container in fridge up to 3 days; reheat gently with splash of oil or water. Avoid freezing to maintain tofu texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 4
- Protein: 18
Keywords: crispy tofu pad thai, tamarind sauce, quick pad thai, vegan pad thai, gluten-free pad thai, easy weeknight dinner, tofu recipe