Vegetarian Tofu Pad Thai
ผัดไทยเจ — Vegetarian Pad Thai
Crisp-edged tofu, tamarind noodles, peanuts and lime — no fish sauce required.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Heat
- mild
Vegetarian Pad Thai should taste like Pad Thai, not like the original recipe had all the savory ingredients deleted as punishment.
This version replaces fish sauce with a measured combination of light soy sauce and a little extra tamarind, then gives tofu enough time in the wok to brown before the noodles arrive. Eggs stay in this vegetarian version; a vegan option is included in the swaps.
EAT IT LIKE A LOCAL
Ingredients
- 3 1/2 tbsp Tamarind paste
- 3 tbsp Light soy sauce
- 3 tbsp Palm or coconut sugar
- 2 tbsp Water
- 8 oz Flat rice noodles
- 14 oz Extra-firm tofu (pressed and cubed)
- 2 Eggs (omit for vegan version)
- 3 cloves Garlic (minced)
- 2 cups Bean sprouts
- 1 cup Garlic chives or scallion greens
- 1/2 cup Roasted peanuts (chopped)
- 3 tbsp Neutral oil
- 1 Lime (wedges)
- Dried chili flakes (optional)
Directions
- Press excess moisture from the tofu, then cube it. Dry tofu browns. Wet tofu steams. The wok is not a spa.
- Soak rice noodles until flexible but still firm, then drain well.
- Warm tamarind, soy sauce, palm sugar and water until dissolved. Taste for a strong sweet-sour-salty balance.
- Heat 2 tablespoons oil in a wide wok or skillet. Brown tofu on multiple sides, then move it to the edge of the wok.
- Add remaining oil and garlic. If using eggs, pour them into a clear area of the wok and let them set into chunks before folding through.
- Add noodles and sauce. Toss until the noodles absorb the liquid and become tender, adding a splash of water only if necessary.
- Add half the sprouts and chives. Toss 30 to 60 seconds, then turn off the heat and fold in half the peanuts.
- Serve with remaining sprouts, peanuts, lime and dried chili. Taste after squeezing the lime before adding anything else.
Notes
Dry and brown the tofu before the noodles go in. Texture is what keeps vegetarian Pad Thai from feeling like a bowl of soft beige things.
Substitutions
For vegan Pad Thai, omit the eggs and add another 4 ounces of tofu or mushrooms. Tamari can replace soy sauce for a gluten-free version if every other packaged ingredient is also verified gluten-free.