Pad Thai Tofu

  • Yield: 2 servings


12ounces rice noodles
2tablespoons rice vinegar
2tablespoons firmly packed palm sugar or light brown sugar
2tablespoons tamarind paste
3tablespoons canola oil, divided
4 garlic cloves, minced
2large shallots, minced
1/2teaspoon dried red pepper flakes or 1 seranno chile, minced
3/4pound firm tofu, diced into 1/2-inch squares
3large eggs, optional
2cups fresh mung bean sprouts, rinsed well, for garnish
4 green onions, sliced 1/2-inch thick, for garnish
1 lime, cut into wedges, for garnish
1/4cup cilantro leaves, for garnish


  1. Soak noodles in hot tap water 30 to 40 minutes until softened. Meanwhile, mix vinegar, sugar and tamarind paste in a nonreactive bowl. Taste mixture to make sure balance of sweet, salty and sour is correct. You may want to adjust to satisfy your tastes.
  2. Heat half the oil in a wok or large saute pan over high heat. Add garlic, shallots and red pepper flakes. Stir-fry 2 minutes. Add diced tofu and stir-fry, adding a little water if needed to prevent sticking.
  3. Drain noodles and add to the pan. Stir to combine well. Add tamarind mixture and mix well.
  4. Remove from heat; set aside. If using eggs, add remaining oil to a nonstick skillet and cook eggs as you would for scrambled eggs. Remove from pan and chop eggs. Fold into noodle mixture. Place noodles on a large platter and garnish with bean sprouts, green onions, lime wedges, peanuts and cilantro.
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 457 other followers