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–+ servings

Pad Thai with Tofu

This Thai dish is a beloved favorite, boasting a delicate balance of sour, salty, sweet, and spicy flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine world cuisine
Servings 4
Calories 452 kcal

Ingredients
  

  • 1 (12 ounce) package tofu, drained and cubed
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil, divided
  • 8 ounces dry rice stick noodles

Sauce

  • ¼ cup water
  • ¼ cup sriracha hot sauce
  • ¼ cup soy sauce
  • 2 tablespoons white sugar
  • 1 tablespoon tamarind concentrate
  • 1 teaspoon red pepper flakes
  • ½ onion, sliced
  • 1 egg (Optional)
  • 2 tablespoons chopped spring onions
  • 1 tablespoon crushed peanuts
  • 1 lime, cut into wedges

Instructions
 

  • Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
  • Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
  • Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
  • Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
  • Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

Nutrition

Calories: 452kcalCarbohydrates: 61gProtein: 14gFat: 17gSaturated Fat: 3gCholesterol: 47mgSodium: 1579mgPotassium: 211mgFiber: 3gSugar: 8gVitamin C: 4mgCalcium: 340mgIron: 8mg
Keyword Pad Thai with Tofu
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