Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian.

Ingredients

Serves: 4-5

Tofu Pad Thai

• 1/2 yellow onion, thinly sliced
• 1 large carrot, thinly julienned
• 1 small zucchini, julienned
• 1/2 large bell pepper, thinly sliced
• Green onions, chopped (optional)
• Fresh basil, chopped (optional)
• Sriracha (optional)
• 2 eggs (if vegetarian)
• Sesame oil

Baked Tofu

• 1 heaping Tbs corn starch
• 2 Tbs soy sauce
• 2 tsp red curry paste
• Dash of olive oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 package extra firm tofu, pressed and cubed

Pad Thai Sauce

• 1/2 cup peanut butter
• 1 Tbs brown sugar
• 1 heaping Tbs corn starch
• 3 Tbs soy sauce
• 1/2 tsp black pepper
• 1 tsp ground ginger
• 3 Tbs lime juice
• 1/3 cup water

Directions

1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
2. In a large mixing bowl, combine the other ingredients for the tofu and stir together with a rubber spatula.
3. Carefully fold the drained tofu cubes into the bowl, evenly coating them with the mixture.
4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan. It will also roast fine if it isn’t flipped.
5. Meanwhile, prepare your remaining vegetables and mix your sauce ingredients together in a medium bowl.
6. Once all your vegetables have been prepared, in a large skillet, heat the sesame oil on medium-high heat.
7. When the oil is hot, begin sautéing the onions, and cook for about 5-7 minutes, making sure each side is lightly browned.
8. Then, add the carrot, bell pepper, squash, and turnips. Cook together for another 5 minutes.
9. Continue cooking the vegetables until they are tender.
10. If using eggs, scramble them in a separate pan and set aside once cooked.
11. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
12. Cook the noodles for 10 minutes, then drain & rinse in cold water.
13. Create a well in the center of the veggies and add the pad thai sauce. Mix in once it begins to bubble.
14. Combine the noodles, eggs, and cooked tofu in the skillet and mix well until fully incorporated with the veggies and sauce.
15. Serve with optional toppings, and enjoy!

Nutrition Information

Nutrition Disclaimer

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