Description
Make high protein tofu Pad Thai at home with bold flavors, chewy noodles, and crispy tofu. A healthy, plant-based dinner ready in under 40 minutes.
Ingredients
- 8 oz rice noodles
- 14 oz firm tofu (pressed and cubed)
- 3 tbsp soy sauce
- 2 tbsp tamarind paste
- 1–2 tbsp maple syrup or honey
- 2 tbsp lime juice
- 3 cloves garlic (minced)
- 2 tbsp shallots (sliced)
- 1 tbsp peanut butter
- 1 tsp sriracha (optional)
- 1 tbsp olive oil
- 2 eggs (optional)
- 1 cup bean sprouts
- 1 cup shredded carrots
- 2 tbsp green onions (chopped)
- 2 tbsp crushed peanuts
Instructions
1. Soak rice noodles in warm water for 8–10 minutes until pliable, then drain.
2. Press tofu, cut into cubes, and pan-fry in olive oil for 8–10 minutes until golden and crispy. Set aside.
3. In the same pan, sauté garlic and shallots for 1–2 minutes until fragrant.
4. Push aromatics aside and scramble eggs if using, then combine.
5. Whisk soy sauce, tamarind paste, maple syrup, lime juice, peanut butter, and sriracha to make sauce.
6. Add noodles and sauce to the pan, tossing for 3–5 minutes until noodles soften and absorb flavor.
7. Return tofu to the pan and gently mix.
8. Add carrots and bean sprouts, tossing briefly to keep them crisp.
9. Remove from heat and garnish with green onions and crushed peanuts.
10. Serve with lime wedges and enjoy.
Notes
Press tofu well for best texture.
Adjust sweetness and spice to taste.
Do not overcook noodles to avoid mushy texture.
Add fresh herbs or chili flakes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 10g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg