Tofu Pad Thai


I really like Pad Thai. I really like Thai food in general. I came across a shrimp Pad Thai recipe in Great Food Fast (if you haven’t already guessed, it’s my current favorite cookbook!), and I adapted that recipe for tofu in lieu of the shrimp. It was tasty, and the leftovers were even better!


  • 1 lb. tofu, dried with paper towel, then cubed
  • 1/2 c. tomato-based chile sauce
  • 1/2 c. fresh lime juice
  • 6 TBSP soy sauce
  • 4 TBSP brown sugar
  • 1/2 TBSP fish sauce
  • 16 oz. rice-stick noodles
  • Vegetable oil
  • 4 garlic cloves, minced
  • 2 c. bean sprouts
  • 8 green onions, cut into 2 inch pieces
  • 2 eggs, lightly beaten
  • Garnish: peanuts, crushed red pepper, bean sprouts, cilantro, Sriracha sauce


  1. Wrap tofu in paper towels to absorb excess water; then cube the tofu.
  2. Prepare sauce by combining chile sauce through fish sauce in a bowl; set aside
  3. Bring a pot of water to a boil, and cook noodles until they begin to soften; drain and rinse with cold water
  4. Meanwhile, heat vegetable oil (enough to pan fry the tofu) over medium high heat; then add the tofu, and cook until tofu is golden brown. Remove tofu from pan. Add the garlic to the remaining oil (add more oil if necessary) and saute for 1 to 2 minutes; add the cooked noodles and sauce; cook, tossing until combined, about 1 minute. Add the bean sprouts and green onions.  Pour in the egg; toss until noodles are coated and cooked through, about 2 minutes. Top with tofu, and serve with cilantro, peanuts, bean sprouts, hot sauce etc.

Tofu Pad Thai:


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