Pad Thai with Tofu

This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 452 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.