Plant based everything is super trendy right now. We’ve been tofu fans for quite a while because tofu is like a blank canvas that is just waiting to be imparted with tasty flavors AND it’s good for you!
One of our favorite recipes is crispy tofu over seasoned pad Thai noodles with crunchy nuts and fresh scallions?? YUM!
Why is tofu healthy, you may ask?
Tofu is made from soybean curd and pressed into blocks. It’s low in fat and high in protein. Tofu comes in various firmness levels from silken to extra firm. In cooking, I generally would choose extra firm which has the lowest amount of water content and stands up to sautéing, baking and air frying.
A great tip I learned from a friend is to toss tofu cubes in cornstarch before cooking. It makes them SO deliciously crispy on the outside
I’m using 2 blocks of extra firm tofu that I’ve sliced in half, horizontally
Even though I’m using extra firm, there is still water content. I’m going to press the water out, and infuse the flavor in
Place the 4 halves of tofu on a rack over a sheet pan. To add some weight, I place a dish with something to weigh it down like a heavy can (or a small pumpkin?) on top of the tofu
We’re going to need about 20 to 30 minutes to let the tofu drain, so let’s get the rest of the ingredients prepped
Assemble an 8 ounce package of pad Thai noodles, a 15 ounce can of baby corn and a 15 ounce can of bean sprouts
Let’s measure out the sauce ingredients
We’ll need 3 tablespoons of soy sauce, 2 tablespoons of lime juice, 2 tablespoons of brown sugar, 1 tablespoon of sriracha, 1 tablespoon of sesame oil and 1 teaspoon of fish sauce
Mix ingredients well in a small bowl and set aside
The tofu should be drained well enough so let’s cut it into 1″ cubes
In a small plate, add 1/3 cup of corn starch, 1 tablespoon of black pepper and 1/2 teaspoon of kosher salt and mix well
Toss each of the cubes in the corn starch mixture and place on a sheet pan
Everything is in place. Let’s start to cook!
Heat 1/2 inch of canola oil in a pan over medium high heat. Add the tofu cubes in batches, turning each cube when it starts to turn brown, about 4-5 minutes
Remove cooked tofu cubes from pan and drain on paper towels while you cook the rest
Cook the pad Thai noodles according to package directions. Add to a large pan or wok along with the corn and sprouts
Drizzle in the sauce and stir well to combine. Heat over medium high heat until all of the ingredients are heated through
Top each bowl of pad Thai noodles with the cooked tofu, peanuts and sliced scallions
Check out a couple of our other tofu favorites:
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Enjoy!
Simply Sundays! ~ Tofu Pad Thai
Ingredients
Two 14 ounce blocks of firm tofu
8 ounce package of pad Thai noodles
15 ounce can of baby corn
15 ounce can of bean sprouts
3 tablespoons of soy sauce
2 tablespoons of lime juice
2 tablespoons of brown sugar
1 tablespoon of sriracha
1 tablespoon of sesame oil
1 teaspoon of fish sauce
1/3 cup of corn starch
1 tablespoon of black pepper
1/2 teaspoon of kosher salt
Canola oil for cooking
Peanuts and sliced scallions for serving
Directions
Slice tofu in half horizontally
Drain the tofu for 20 to 30 minutes
Place the 4 halves of tofu on a rack lined with paper towels; place a dish with a heavy can on top of the tofu and put it over a tray to catch any drips
Measure out 3 tablespoons of soy sauce, 2 tablespoons of lime juice, 2 tablespoons of brown sugar, 1 tablespoon of sriracha, 1 tablespoon of sesame oil and 1 teaspoon of fish sauce
Mix ingredients well in a small bowl and set aside
Cut the drained tofu into 1″ cubes. In a small plate, add 1/3 cup of corn starch, 1 tablespoon of black pepper and 1/2 teaspoon of kosher salt and mix well
Toss each of the cubes in the corn starch mixture and place on a sheet pan
Heat 1/2 inch of canola oil in a pan over medium high heat. Add the tofu cubes in batches, turning each cube when it starts to turn brown, about 4-5 minutes
Remove cooked tofu cubes from pan and drain on paper towels while you cook the rest
Cook the pad Thai noodles according to package directions. Add to a large pan or wok along with the corn and sprouts
Drizzle in the sauce and stir well to combine. Heat over medium high heat until all of the ingredients are heated through
Top each bowl of pad Thai noodles with the cooked tofu, peanuts and sliced scallions
Tools used to make this recipe
Simply Bamboo Maui Bamboo Cutting Board
ZELITE INFINITY Chef Knife 8 inch
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Pyrex Basics Clear Oblong Glass Baking Dishes
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