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Vegetarian Pad Thai with Tofu – Asian Recipes for Dinner

Okay, I have to admit something—this Vegetarian Pad Thai with Tofu might just be my new obsession. The combination of tangy tamarind, salty soy, and a touch of sweetness swirling around slippery rice noodles is downright irresistible. Plus, the tofu adds this beautifully crispy texture that contrasts perfectly with the softness of the noodles and crunch of peanuts. If you’ve ever thought Pad Thai is tricky or loaded with complicated steps, I’m here to tell you it’s actually a breeze and OH-SO-satisfying. I can’t wait for you to try this version that’s packed with flavor but totally meat-free. Trust me, you’re going to want seconds (and maybe thirds!).

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

8 oz rice noodles (about 1/4-inch wide)
14 oz firm tofu, pressed and cubed
3 tbsp vegetable oil, divided
2 cloves garlic, minced
2 large eggs, lightly beaten
1 cup bean sprouts
3 green onions, sliced
1/4 cup chopped roasted peanuts
1 lime, cut into wedges

For the Sauce:

3 tbsp tamarind paste
3 tbsp soy sauce
2 tbsp brown sugar
1 tsp chili garlic sauce (adjust to taste)
2 tbsp water

How I Make It

Step 1:

Start by soaking your rice noodles in warm water for about 8–10 minutes until they’re pliable but still a bit firm—they will finish cooking in the pan and you want to avoid mushiness. Meanwhile, press your tofu well to get rid of extra moisture, then cube it and heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Step 2:

Once the oil is hot, gently add the tofu cubes and cook without stirring too much so they get a golden, crispy crust on all sides—this usually takes about 6–8 minutes. Remove the tofu and set aside on paper towels to drain any excess oil.

Step 3:

Lower the heat to medium, add the remaining tablespoon of oil, and toss in the minced garlic. Stir quickly so it doesn’t burn but releases its wonderful aroma, about 30 seconds. Pour in the beaten eggs and scramble gently, just until almost set.

Step 4:

Drain the noodles and add them to the pan along with your pre-mixed sauce—made by combining tamarind paste, soy sauce, brown sugar, chili garlic sauce, and water. Toss everything together gently but thoroughly so the noodles soak up all that tangy, sweet, umami goodness.

Step 5:

Fold in the bean sprouts, green onions, and the crispy tofu cubes. Cook for another 2 minutes while stirring carefully, so everything warms through but stays fresh and crunchy where it should.

Step 6:

Serve immediately topped with chopped peanuts and lime wedges for squeezing over the top. The lime’s bright acidity really wakes up the dish!

Variations & Tips

Want more veggies? Add shredded carrot or thinly sliced bell pepper for extra crunch and color.
Swap tamarind paste for a mix of lime juice and a splash of vinegar if you can’t find it—though it won’t be quite as authentic.
For a gluten-free option, double-check that your soy sauce is tamari or gluten-free.
If you prefer your tofu softer, skip the pan-fry step and toss in silken tofu gently at the end.
Adjust spice level easily by adding more or less chili garlic sauce, or serve with sliced fresh chilies on the side.

How I Like to Serve It

Pad Thai is perfect for a casual weeknight dinner but also shines at gatherings—serve it family-style with extra lime wedges and chopsticks for a fun, interactive meal. It pairs beautifully with a crisp cucumber salad or even a light Asian-inspired soup. When you want something bright, colorful, and comforting all at once, this dish really hits the spot.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water to loosen noodles.
If you’re prepping ahead, keep tofu and sauce separate to preserve the tofu’s crispiness.

Closing: This Vegetarian Pad Thai with Tofu always wins over my hungry crowd because it’s quick, flavorful, and packs all that satisfying texture in every bite.