Tofu Pad Thai

Tofu Pad Thai

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Servings 4
Calories 440 kcal


  • 14 oz. extra-firm tofu drained
  • 2 tbsp. cornstarch
  • 8 oz. rice noodles
  • 1/4 c. low-sodium soy sauce
  • 2 tbsp. brown sugar
  • 2 tsp. sweet chili sauce
  • Juice of 1 lime plus lime wedges for serving
  • 1 clove garlic grated
  • 1 tbsp. oil
  • 1 red pepper sliced
  • 2 c. mung bean sprouts
  • 2 scallions thinly sliced
  • 1/4 c. Chopped peanuts


  • Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
  • Meanwhile, cook noodles per package directions and rinse with cold water; drain.
  • In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
  • Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.
Keyword Vegan

Check out our Vegan Sweet and Spicy Chili Sauce Recipe

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