Tofu Pad Thai Recipe

Name: Tofu Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice noodles; 2 teaspoons peanut oil; 7 ounces firm tofu, sliced into thirds; 1/4 cup low sodium soy sauce; 1 tablespoon peanut butter; 2 tablespoons sugar; 2 teaspoons ketchup; 2 tablespoons rice vinegar; 2 carrots, shredded; 6 green onions, minced; 1 cup bean sprouts, rinsed; 1/4 cup peanuts, chopped (optional)

Servings: persons

8 ounces rice noodles
2 teaspoons peanut oil
7 ounces firm tofu, sliced into thirds
1/4 cup low sodium soy sauce
1 tablespoon peanut butter
2 tablespoons sugar
2 teaspoons ketchup
2 tablespoons rice vinegar
2 carrots, shredded
6 green onions, minced
1 cup bean sprouts, rinsed
1/4 cup peanuts, chopped (optional)

1
Preheat oven to 400u00b0F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
2
Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
3
Shred carrots & dice green onions while noodles & tofu are cooking.
4
Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
5
Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
6
Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces rice noodles, 2 teaspoons peanut oil, 7 ounces firm tofu, sliced into thirds, 1/4 cup low sodium soy sauce, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions