A white bowl of tofu pad thai on a board with wooden chopsticks

Tofu Pad Thai

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

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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

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:

Tofu Sofritas

Baked Tofu & Broccoli

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A white bowl of tofu pad thai on a board with wooden chopsticks

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 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

Lodge Cast Iron Skillet

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Pyrex Basics Clear Oblong Glass Baking Dishes

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