Crispy Tofu Vegan Pad Thai

Name: Crispy Tofu Vegan Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 8 oz flat rice noodles (pad thai cut); 1 Tbsp cornstarch (for coating tofu); 0.25 cup roasted peanuts (crushed); 0.5 tsp red pepper flakes (adjust to spice preference); 8 oz extra-firm tofu (pressed and cut into 1/2-inch bite-sized cubes); 3 cloves garlic (minced); 1 medium shallot (thinly sliced); 1.5 cup fresh bean sprouts (divided); 3 stalks scallions (cut into 2-inch pieces); 1 qty lime (cut into wedges for serving); 3 Tbsp tamarind concentrate (not tamarind paste concentrate sweetened); 3 Tbsp soy sauce or tamari (use gluten-free tamari if needed); 2.5 Tbsp maple syrup; 1 Tbsp fresh lime juice; 3 Tbsp vegetable oil (divided for frying tofu and stir-fry); 2 Tbsp water

A classic street-food favorite made 100% plant-based with chewy rice noodles, crispy pan-seared tofu, fresh crunchy bean sprouts, and an authentic tangy-sweet tamarind sauce.

Ingredients

Dry

8 oz flat rice noodles (pad thai cut)
1 Tbsp cornstarch (for coating tofu)
0.25 cup roasted peanuts (crushed)
0.5 tsp red pepper flakes (adjust to spice preference)

Other

8 oz extra-firm tofu (pressed and cut into 1/2-inch bite-sized cubes)
3 cloves garlic (minced)
1 medium shallot (thinly sliced)
1.5 cup fresh bean sprouts (divided)
3 stalks scallions (cut into 2-inch pieces)
1 qty lime (cut into wedges for serving)

Wet

3 Tbsp tamarind concentrate (not tamarind paste concentrate sweetened)
3 Tbsp soy sauce or tamari (use gluten-free tamari if needed)
2.5 Tbsp maple syrup
1 Tbsp fresh lime juice
3 Tbsp vegetable oil (divided for frying tofu and stir-fry)
2 Tbsp water

Method

1. Soak the rice noodles in warm water according to package directions until pliable and al dente, about 20 to 30 minutes. Drain and rinse thoroughly with cold water to prevent sticking.
2. In a small bowl, whisk together tamarind concentrate, soy sauce, maple syrup, lime juice, and water until fully incorporated. Set the sauce aside.
3. Toss the pressed tofu cubes in cornstarch. Heat 2 tablespoons of oil in a large wok or nonstick skillet over medium-high heat. Add the tofu cubes and cook until crisp and golden brown on all sides, about 5-7 minutes. Remove tofu and set aside on a plate.
4. Add the remaining 1 tablespoon of oil to the same wok over medium-high heat. Add the minced garlic and sliced shallots, stir-frying for 30 to 60 seconds until fragrant.
5. Add the soaked and drained rice noodles and the prepared sauce to the wok. Toss continuously using tongs or spatulas for 2-3 minutes until the noodles absorb the sauce and become tender.
6. Return the crispy tofu to the wok along with 1 cup of the bean sprouts, scallions, and red pepper flakes. Toss everything together for 1 minute until heated through.
7. Remove from heat. Serve hot garnished with crushed roasted peanuts, the remaining fresh bean sprouts, and fresh lime wedges.