Crispy Tofu Pad Thai Recipe

Name: Crispy Tofu Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12.3-ounce) package reduced-fat, firm tofu, drained; 1 tablespoon cornstarch; 6 ounces flat uncooked rice noodles; 1/2 cup ketchup; 2 tablespoons sugar; 2 tablespoons fish sauce; 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong); 2 tablespoons canola oil, divided; 2 large eggs, lightly beaten; 1 large egg white, lightly beaten; 1/2 cup chopped green onions; 2 tablespoons chopped fresh cilantro; 2 tablespoons unsalted, dry-roasted peanuts, chopped; 4 lime wedges

Servings: persons

1 (12.3-ounce) package reduced-fat, firm tofu, drained
1 tablespoon cornstarch
6 ounces flat uncooked rice noodles
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 tablespoons canola oil, divided
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons unsalted, dry-roasted peanuts, chopped
4 lime wedges

1
Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into 1/2-inch cubes, and toss with cornstarch.
2
Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
3
Combine ketchup and next 3 ingredients. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; saute 7 minutes or until golden. Remove tofu from pan.
4
Heat 1 teaspoon oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Top noodles with tofu; sprinkle with peanuts and serve with lime wedges.
5
for your toddler: Omit the Sriracha and green onions; adults can add them to their servings later, if desired. Serve a spoonful of noodles tossed with the sauce and 3 to 5 tofu cubes in a small bowl. Cut the noodles into bite-sized pieces.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12.3-ounce) package reduced-fat, firm tofu, drained, 1 tablespoon cornstarch, 6 ounces flat uncooked rice noodles, 1/2 cup ketchup, and more.

Yes, Crispy Tofu Pad Thai falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Tofu Pad Thai

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