Vegan Tofu Pad Thai
🌱 Vegan Tofu Pad Thai 🍜
This Vegan Tofu Pad Thai is sweet, tangy, a little spicy, and packed with crispy tofu. Wide rice noodles get tossed in a glossy tamarind-peanut sauce, then finished with crushed peanuts, cilantro, and chili flakes. It tastes like takeout — without the wait or the fish sauce.
I love how quickly this comes together once the sauce is mixed. The tofu stays golden, the noodles stay silky, and every bite has that classic pad Thai balance. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Pad Thai 💚
- 🌱 Completely plant-based
- 🍜 Classic sweet-tangy pad Thai flavor
- 🧈 Golden crispy tofu
- 🥜 Crunchy peanuts on top
- ⏱️ Ready in about 30 minutes
- 🔥 Easy to make mild or spicy
The Secret to Great Homemade Pad Thai
Don’t oversoak the rice noodles or they’ll turn mushy in the pan. Cook the tofu first so it stays crisp, then toss the noodles with the sauce over high heat just until coated. Tamarind is what gives pad Thai its signature tang — lime helps if you can’t find it.
Frequently Asked Questions ❓
What can I use instead of tamarind? 🍋
Mix 1 tablespoon lime juice with 1 tablespoon brown sugar and 1 teaspoon rice vinegar. It won’t be identical, but it gets close.
Can I use a different protein? 💪
Yes. Tempeh or extra vegetables work well. Just cook them first so they stay firm.
How do leftovers keep? 🧊
Refrigerate for up to 3 days. Reheat in a skillet with a splash of water so the noodles loosen up.
🌱 Vegan Tofu Pad Thai
Ingredients 🛒
For the Tofu & Noodles
- 8 oz (225 g) wide rice noodles
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 2 tablespoons oil
- 2 cloves garlic, minced
- 2 green onions, sliced
For the Sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons tamarind paste
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon lime juice
- 1 tablespoon natural peanut butter
- 1 teaspoon chili flakes, plus more for serving
For Serving
- ¼ cup crushed roasted peanuts
- Fresh cilantro
- Lime wedges
Instructions 👩🍳
- Soak or cook the rice noodles according to the package, just until flexible. Drain and rinse with cold water.
- Whisk together all sauce ingredients and set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook the tofu for 6–8 minutes, until golden on most sides. Transfer to a plate.
- Add the remaining oil and the garlic. Cook for 20 seconds, then add the noodles and sauce. Toss for 1–2 minutes, until the noodles are coated and glossy.
- Return the tofu to the pan with most of the green onions. Toss gently to combine.
- Serve with crushed peanuts, cilantro, extra chili flakes, and lime wedges.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 430 |
| Protein | 16g |
| Net carbohydrates | 48g |
| Total carbohydrates | 52g |
| Fiber | 4g |
| Total fat | 18g |
| Sodium | 720mg |
Estimates based on rice noodles, tofu, peanut butter, and pad Thai sauce. Exact numbers may vary by noodle brand and sauce sweetness.
Notes & Tips 💡
- Press the tofu well so it crisps instead of steaming.
- If the noodles clump, add a splash of water while tossing.
- A handful of bean sprouts or shredded carrot is a great extra if you want more crunch.
- Taste the sauce before it hits the pan — pad Thai should be salty, sweet, and tangy all at once.
This Vegan Tofu Pad Thai is glossy, tangy, and packed with crispy tofu. Takeout flavor you can make at home any night of the week. 🍜🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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