Vegetarian

Tofu Pad Thai

My veggie friend, Amy, shared one of her tofu tricks with me

Tossing the tofu cubes in cornstarch before cooking makes it SO deliciously crispy on the outside

I’m using 2 blocks of firm tofu that I’ve sliced in half, horizontally

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I also like to drain the tofu for a couple of hours to get some of the moisture out

Place the 4 halves of tofu on a rack lined with paper towels.  To add some weight, I place a dish with a heavy can on top of the tofu and put it over a tray to catch any drips

Assemble an 8 ounce package of pad thai noodles, a 15 ounce can of baby corn and a 15 ounce can of bean sprouts

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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

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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

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Toss each of the cubes in the corn starch mixture and place on a sheet pan

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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

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Remove cooked tofu cubes from pan and drain on paper towels while you cook the rest

You have to taste one.  Now let’s all say thank you Amy for sharing your crispy tofu secret!  Yum!

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

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Crispy tofu over seasoned pad thai noodles with crunchy nuts and fresh scallions??  YUM!

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Enjoy!

Simply Sundays! ~ Tofu Pad Thai

  • Servings: 4
  • Difficulty: Easy
  • Print

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 1-2 hours:

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

Lodge Cast Iron Skillet

Wilton 3 Piece Cookie Sheet Set

Pyrex Basics Clear Oblong Glass Baking Dishes

© Simply Sundays 2018
All rights reserved

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