How To Make Vegetarian Pad Thai with Tofu
Rice noodles are tossed with seared tofu, bean sprouts, and eggs for this delicious vegetarian pad thai. Cook this dish in less than 30 minutes!
Prep the Noodles:
In a large container, preferably one with a lid, soak the noodles in cold water, enough to cover so that no noodle is poking out.
Soak for at least 2 hours or up to 24 hours. It can be refrigerated or not.
In a shallow bowl, whisk together 2 teaspoons of salt, vinegar, tamarind concentrate, and sugar until smooth.
Taste. Adjust the sauce as needed. Add more salt depending on the other ingredients. Add a pinch of paprika or cayenne powder for color.*
Bring a large pot of water to boil.
Divide all of the ingredients into 2 batches. Arrange them near the stove and prepare each batch completely, one after the next.
Heat a wok or other large pan with high sides over high heat maintained throughout cooking the pad Thai. Add 2 tablespoons of oil. When it starts to shimmer a bit, it’s ready.
Add the tofu for the first batch to the pan and let it get some color on it for about 2 to 3 minutes. Toss it frequently once there’s browning on one side.
Cook for another 2 to 3 minutes, and then remove the tofu to a plate. Set aside.
Add 2 to 3 tablespoons of oil to the pan. When the oil starts to shimmer a bit, it’s ready.
Crack the eggs for this batch into the pan and, using the tip of a wooden spoon, gently loosen the yolk. There should be enough oil in the pan so it looks as though the egg is floating, or suspended, in the oil.
Gently shake and flip the egg around in the pan. Break it up a bit with the spoon for about 1 minute, but don’t scramble it.
Push the eggs off to the side of the pan to make room for the tofu. Add the tofu back to the pan.
Take several handfuls of the noodles, about half the total amount, out of the water they’re soaking in and transfer to a fine-mesh sieve.
Hold the sieve over the pot of hot water and gently dip the noodles up and down, in and out of the water, to soften them but not cook them.
Shake out the excess hot water and taste to make sure the noodles have softened but still have a little give.
Transfer the noodles to the hot pan. Toss them gently in the pan and stir them briefly to keep them from sticking together.
When the noodles look shiny, add about ¼ cup of the sauce to the pan and gently toss and flip the noodles in the pan. Stir them quickly for 1 to 2 minutes to integrate and absorb the sauce.
Add the peanuts and the sprouts, and toss all ingredients together quickly. Cook for 2 to 3 minutes all together until everything is heated through.
Turn the heat off the pan and add seasonings to taste. Repeat for making the second batch of pad Thai.
Serve immediately in individual bowls with wedges of lime, along with additional peanuts, chopped cilantro, and chili flakes. Enjoy!
*Only ½ cup of sauce is needed for this recipe (¼ cup per batch). Any extra sauce can be stored in the fridge for up to 3 months or used on leftovers.
- Calories: 1196.60kcal
- Fat: 60.39g
- Saturated Fat: 6.86g
- Trans Fat: 0.18g
- Monounsaturated Fat: 34.08g
- Polyunsaturated Fat: 17.59g
- Carbohydrates: 138.80g
- Fiber: 5.16g
- Sugar: 53.57g
- Protein: 26.83g
- Cholesterol: 186.00mg
- Sodium: 1080.47mg
- Calcium: 305.80mg
- Potassium: 474.47mg
- Iron: 4.66mg
- Vitamin A: 96.27µg
- Vitamin C: 9.83mg
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