Vegan Tofu Pad Thai

Here’s a vibrant and delicious recipe for Vegan Tofu Pad Thai that’s sure to hit the spot with its sweet, tangy, and savory flavors!

Ingredients:

For the Pad Thai:

• 8 oz rice noodles (thin or medium)
• 1 tbsp sesame oil (or vegetable oil)
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cloves garlic, minced
• 2 eggs (optional for non-vegan, omit for fully vegan)
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 1/4 cup green onions (scallions), chopped
• 1/4 cup roasted peanuts, crushed
• Lime wedges, for garnish
• Fresh cilantro (optional, for garnish)

For the Pad Thai Sauce:

• 3 tbsp tamarind paste (or tamarind concentrate)
• 3 tbsp soy sauce or tamari (for gluten-free)
• 2 tbsp maple syrup or sugar (or coconut sugar)
• 1 tbsp rice vinegar
• 1-2 tbsp Sriracha or chili sauce (optional, adjust for heat)
• 1/2 cup water (or more to thin the sauce if needed)

Instructions:

1. Prepare the noodles:
   • Cook the rice noodles according to the package instructions. Drain and set them aside, tossing them with a little oil to prevent sticking.
2. Make the Pad Thai sauce:
   • In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, rice vinegar, Sriracha (if using), and water. Taste and adjust the seasoning as needed: more soy sauce for saltiness, more maple syrup for sweetness, or more vinegar for tanginess. Set aside.
3. Cook the tofu:
   • In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat. Add the tofu cubes and sauté for 6-8 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set it aside.
4. Stir-fry the vegetables:
   • In the same skillet or wok, add the minced garlic and sauté for about 1 minute, until fragrant.
   • If you’re using eggs, crack them into the pan and scramble them until cooked through. (For a fully vegan dish, simply skip this step.)
   • Add the shredded carrots, green onions, and bean sprouts to the skillet and stir-fry for another 2-3 minutes, just until they start to soften.
5. Combine everything:
   • Add the cooked noodles to the skillet, followed by the Pad Thai sauce. Toss everything together so the noodles are well-coated in the sauce. Add the crispy tofu and mix gently.
6. Serve:
   • Serve the Pad Thai hot, topped with crushed peanuts, fresh cilantro (if desired), and lime wedges on the side for squeezing.

Tips:

• Customize the vegetables: Feel free to add or substitute other veggies like bell peppers, mushrooms, or zucchini for extra flavor and nutrition.
• For extra flavor: Add a sprinkle of sesame seeds on top for a nice crunch.
• Make it spicier: Adjust the Sriracha or add fresh chili slices for extra heat.

This Vegan Tofu Pad Thai is the perfect combination of sweet, savory, and tangy, with crispy tofu and fresh veggies! Enjoy! 🍜🌱