Crispy Tofu Pad Thai Vegan
This vibrant vegan take on Pad Thai stars crispy golden tofu as the star, its exterior shattering with every bite while the inside stays tender and light. The sauce—tangy tamarind, salty soy, and a whisper of sweetness—clings to rice noodles and tofu in a glossy, umami-rich embrace, while crushed peanuts add crunch and fresh cilantro brightens each forkful. It’s a dish that delivers the soul of Thailand without compromise, balancing heat, texture, and depth in every bite. Worth making for weeknights or dinner parties alike, this recipe proves plant-based meals can be just as crave-worthy as their traditional counterparts.
Ingredients
- Firm tofu400g
- Rice noodles200g
- Vegetable oil3 tbsp
- Garlic, minced3 cloves
- Carrot, julienned1 medium
- Bell pepper, sliced1
- Green onions, chopped4
- Bean sprouts100g
- Tamarind paste3 tbsp
- Soy sauce2 tbsp
- Maple syrup1 tbsp
- Lime, juiced1
- Crushed peanuts50g
- Cilantro, for garnishto taste
Nutrition
Directions
- 1
Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat and fry the tofu until golden and crispy on all sides. Remove and set aside.
- 2
In the same pan, add another tablespoon of oil and sauté the minced garlic for about 30 seconds. Add the julienned carrot and sliced bell pepper, and stir-fry for 3-4 minutes until the vegetables are tender.
- 3
Cook the rice noodles according to the package instructions. Drain and add to the pan with the sautéed vegetables. Stir in the tamarind paste, soy sauce, maple syrup, and lime juice, mixing well. Finally, add the crispy tofu and bean sprouts, tossing everything together. Serve garnished with crushed peanuts and cilantro.
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