Vegan Recipes

Vegan Tofu Pad Thai


  • 8 oz (225g) rice noodles
  • 1 block of firm tofu, drained and pressed
  • 2 tablespoons oil (such as peanut or sesame oil)
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 2 carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 3 green onions, chopped
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup chopped roasted peanuts (optional)
  • Lime wedges, for serving

For the sauce:

  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons tamarind paste
  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha sauce (adjust to taste)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder


  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
  3. Cut the pressed tofu into small cubes. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the minced garlic and sliced onion, and cook for 2-3 minutes until fragrant and softened.
  5. Add the julienned carrots and sliced bell pepper to the skillet, and cook for another 3-4 minutes until they begin to soften.
  6. Add the cooked rice noodles, crispy tofu, bean sprouts, and chopped green onions to the skillet. Pour the sauce over the ingredients in the skillet, and toss everything together until well combined and heated through.
  7. Remove the skillet from the heat. Taste and adjust seasoning if necessary.
  8. Serve the Vegan Tofu Pad Thai hot, garnished with chopped cilantro, chopped roasted peanuts, and lime wedges on the side.

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