Crispy Smoked Tofu Pad Thai
A smoky twist on the classic Thai street food featuring extra-firm smoked tofu seared to perfection with rice noodles in a tangy tamarind sauce.
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Ingredients
- 8 ounces Dried flat rice noodles
- 14 ounces Smoked extra-firm tofu, cubed
- 3 tablespoons Tamarind paste
- 3 tablespoons Fish sauce (or vegan No-Fish sauce)
- 2 tablespoons Palm sugar or brown sugar
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 large Eggs, lightly beaten
- 1 1/2 cups Fresh bean sprouts
- 1/4 cup Roasted peanuts, crushed
- 1/2 cup Garlic chives or green onions, cut into 2-inch pieces
- 4 pieces Lime wedges(optional)
Instructions
- 1
Soak rice noodles in lukewarm water for 30 minutes until flexible but still firm, then drain.
- 2
Whisk together tamarind paste, fish sauce, and sugar in a small bowl to create the Pad Thai sauce.
- 3
Heat 1 tablespoon of oil in a wok or large skillet over high heat; add smoked tofu and sear until edges are golden and crispy, then remove and set aside.
- 4
Add remaining oil to the wok and sauté the minced garlic for 30 seconds until fragrant.
- 5
Add the drained noodles and the sauce mixture to the wok, tossing constantly over medium-high heat until noodles absorb the liquid and soften.
- 6
Push noodles to one side of the wok, pour in the beaten eggs, scramble them until just set, then fold back into the noodles.
- 7
Return the crispy smoked tofu to the pan along with bean sprouts and garlic chives, tossing for 1 minute until sprouts slightly wilt.
- 8
Serve immediately topped with crushed peanuts and fresh lime wedges on the side.
Nutrition per Serving
485
Calories
18g
Protein
62g
Carbs
19g
Fat
4g
Fiber
12g
Sugar
980mg
Sodium
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