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Vegan Tofu Pad Thai: Delicious Recipe for Meatless Enjoyment

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This vegan Tofu Pad Thai captures the delightful flavors of traditional Thai cuisine with a healthy twist. Enjoy a satisfying dish filled with tender tofu, fresh vegetables, and perfectly seasoned rice noodles.

Ingredients

Scale
  • 3 tablespoons soy sauce (use a low-sodium variety)
  • 2 tablespoons tamarind paste (or lime juice as a substitute)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar (or apple cider vinegar as a substitute)
  • 1 teaspoon chili sauce (optional)
  • 200 grams flat rice noodles (soaked in warm water)
  • 2 tablespoons vegetable oil
  • 300 grams firm tofu (well drained)
  • 2 cloves garlic (finely chopped)
  • 100 grams grated carrots
  • 100 grams bean sprouts
  • 2 spring onions (thinly sliced)
  • 50 grams roasted peanuts (roughly chopped)
  • 1 lime wedge (for serving)

Instructions

  1. Begin by soaking the flat rice noodles in warm water for about 20 minutes until they are soft. Be careful not to soak them too long to avoid mushiness.
  2. While the noodles are soaking, cut the tofu into cubes and drain it well. Gently press out the water to achieve a crispy texture when frying.
  3. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Add the drained tofu and fry for about 5-7 minutes until golden brown and crispy, turning regularly for even browning.
  4. Once the tofu is done, remove it from the pan and place it on a plate. In the remaining oil, add the finely chopped garlic and sauté for 1-2 minutes until fragrant but not browned.
  5. Add the grated carrots and the soaked rice noodles to the pan. Mix everything well and fry for about 3 minutes until the noodles are hot and the carrots are slightly softened.
  6. Add the soy sauce, tamarind paste, brown sugar, rice vinegar, and chili sauce (if using) to the pan. Stir everything well and cook for another 2-3 minutes until the sauce is well absorbed.
  7. Add the bean sprouts and spring onions, and fry everything for 1-2 minutes until the bean sprouts are slightly wilted but still crunchy.
  8. Finally, return the crispy tofu to the pan and mix everything thoroughly. Taste the Pad Thai and add more soy sauce if needed.
  9. Serve the vegan Tofu Pad Thai hot, garnished with roughly chopped roasted peanuts and lime wedges. Enjoy your delicious dish!

Nutrition

Keywords: Ensure to drain the tofu well and press it to remove excess water for the best texture. You can substitute tamarind paste with lime juice if unavailable, and feel free to adjust the vegetables based on your preference.

Find it online: https://chefwatermelon.com/veganes-tofu-pad-thai-leckeres-rezept-fur-genuss-ohne-fleisch/