Tofu Pad Thai
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $14.00
- Nutrition
- 520 cal · 18g protein
- meatless
- quick
- budget
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain rice
Tofu Pad Thai is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Peanuts · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 oz flat rice noodles
- 1 package extra-firm tofu
- 3 tbsp tamari
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 2 cups bean sprouts
- 1 bunch green onions
- ½ cup roasted peanuts
- 2 count lime
- 3 tbsp vegetable oil
Steps
- Soak the noodles in hot tap water 8-10 minutes until bendy but still firm; drain.
- Whisk the tamari, tamarind, brown sugar and 2 tbsp water. (No tamarind? Use 2 tbsp lime juice plus 1 tbsp ketchup.)
- Cut the tofu into small cubes and fry in 2 tbsp oil in a large skillet or wok over high heat 6-7 minutes until golden; set aside.
- Add the remaining oil and noodles to the pan, pour in the sauce, and toss 2-3 minutes until the noodles soak it up.
- Toss in the tofu, bean sprouts and green onions for 1 minute. Serve topped with chopped peanuts and lime wedges.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 18 g
- Carbohydrates
- 58 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 23 g
- Saturated fat
- 4 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop