Pad Thai with Tofu recipe

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Ingredients

1 (12 ounce) package tofu, drained and cubed
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
8 ounces dry rice stick noodles
¼ cup water
¼ cup sriracha hot sauce
¼ cup soy sauce
2 tablespoons white sugar
1 tablespoon tamarind concentrate
1 teaspoon red pepper flakes
½ onion, sliced
1 egg
2 tablespoons chopped spring onions
1 tablespoon crushed peanuts
1 lime, cut into wedges

Nutrition Info

451.8 calories
carbohydrate: 61.1 g
cholesterol: 46.5 mg
fat: 16.8 g
fiber: 3 g
protein: 14.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1579.2 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat, fry tofu until lightly browned on all sides, 1 to 2 minutes per side.

  2. Place noodles in a bowl and pour in enough boiling water to cover, soak until softened, about 3 minutes. Drain.

  3. Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.

  4. Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion, cook and stir until tofu is golden brown, about 3 minutes. Stir in sauce gradually until noodles are well-coated.

  5. Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok, stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

Recipe Yield

4 main-dish servings

Recipe Note

This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.

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