RCI-ND.006.0032.001
Easy Tofu Pad Thai
I put this together after being frustrated with how long normal Pad Thai takes, and how I wanted something simple and tasty. I use a variety of different vegetables when I have the chance, but this is the basic recipe I use.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- Half of a package of firm tofu1 unit
- 1 unit
- 2 cloves
- 1 unit
- of rice noodles (about 12 ounces)1 package
- 3/4 cup
- 3/4 cup
- + 2 tbps soy sauce1/4 unit
- -1 cup chunky peanut butter3/4 unit
- Cayenne and chili pepper powders to taste (I use about 1 tsp of each)1 unit
Method
1
Press the firm tofu between paper towels or a clean kitchen towel to remove excess moisture, then cut into small cubes approximately 1/2-inch on each side.
2
Cook the rice noodles according to package directions, drain, and set aside.
3
Heat olive oil in a large skillet or wok over medium-high heat, then add the minced garlic cloves and stir for about 30 seconds until fragrant.
1 minutes
4
Add the tofu cubes to the skillet and cook for 4-5 minutes, stirring occasionally, until lightly golden on the edges.
5
In a small bowl, whisk together the white sugar, white vinegar, soy sauce, and chunky peanut butter until smooth and well combined.
6
Pour the peanut sauce over the tofu in the skillet and stir to coat evenly, cooking for 2-3 minutes until the sauce is warmed through and slightly thickened.
7
Add the cooked rice noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce.
2 minutes
8
Stir in the cayenne powder and chili pepper powder to taste, adjusting the heat level as desired.
9
Add the chopped green onions and toss the pad thai one final time to combine all ingredients evenly.
10
Divide among serving bowls and serve immediately while hot.