| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 495 | 20g | 3g | 62g |
| sugars | fibre | protein | salt |
| 19g | 5g | 25g | 2.2g |
Why I Love Thai Pad Thai with Tofu
What I personally love about Pad Thai with Tofu is that it’s one of those dishes that truly dazzles in its simplicity and balance of flavors. Despite being many a mile away from the streets of Bangkok, this dish transports me there each time, complete with the buzz, energy, and vibrancy of Thai cuisine. And that is why I always find myself coming back to cook this Thai classic time and again.
Bringing Together Textures and Flavors
Sometimes it’s just about folding together robust flavors and satisfying textures, and this Pad Thai with Tofu is a splendid example of this finesse. You have that satisfying bite of tofu, the delightful crunch of bean sprouts and peanuts, the mild sweetness of carrots, the zest of limes, and the flavorful punch of the signature Pad Thai sauce. It reminds me of my staple game meat recipes in their flavor complexity, even though the ingredients used are quite different.
Learning from the Masters
Though I typically specialize in dishes that are a bit closer to home for me, my partner Gordon was the one who introduced me to the wonders of Thai cuisine. I’ve also gleaned a lot of inspiration from chef David Thompson, a noted authority in Thai culinary traditions.
Though Pad Thai with Tofu may not contain my usual game meats or trout, I am able to apply the same principles of balancing flavors to this dish that I learned cooking in the mountains of Colorado.
In my book, this recipe is a wonderful dinner on its own. However, if you’re looking for something to make for a full Thai feast, it pairs well with Thai classics like Thai green curry or Thai beef stir fry.
In conclusion, this Pad Thai with Tofu might seem like quite a leap from my Rocky Mountain roots. But to me, cooking is all about exploring new flavors and experiencing the world one dish at a time. Happy Cooking!
What You’ll Need
- 14 ounces of extra-firm tofu
- 1 1/2 cups of bean sprouts
- 6 green onions
- 6 ounces of brown rice noodles
- 1 cup of shredded carrots
- 6 eggs
- 1/2 cup of crushed peanuts
- 2 tablespoons of vegetable oil
- 2 limes
- For the Pad Thai Sauce:
- 1/3 cup of fish sauce or soy sauce for vegan
- 1 teaspoon of tamarind paste
- 1/2 cup of packed brown sugar
- 1/8 teaspoon of red pepper flakes
- For garnish:
- Cilantro
- Lime wedges
- Extra crushed peanuts
Method
Step One
Start by pressing the tofu to drain excess liquid. After draining, cut the tofu into small cubes. Set this aside for later.
Step Two
While you’re draining and cutting the tofu, bring a large pot of water to a boil. Once boiling, add the rice noodles and cook for about 5 minutes or until they’re tender. After cooking, drain the noodles and set them aside as well.
Step Three
Now, prepare the Pad Thai sauce. In a separate bowl, combine the fish sauce (or soy sauce for a vegan option), tamarind paste, brown sugar, and red pepper flakes. Stir this mixture until everything is adequately combined.
Step Four
After setting the tofu, noodles, and sauce to the side, heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the tofu to this pan and cook until all sides are lightly browned. This should take about 5-7 minutes.
Step Five
Now, add the shredded carrots, green onions, and bean sprouts to the pan with the tofu. Mix these ingredients together and continue to cook them for another 3-5 minutes.
Step Six
In a separate space in the pan, scramble the eggs. Once the eggs are scrambled, mix them with the rest of the ingredients in the pan and then add the noodles. Pour the sauce you prepared earlier into this pan and stir everything until it’s fully combined and heated throughout.
Step Seven
The final step is to garnish your Pad Thai. Top the dish with crushed peanuts and a squeeze of lime. You can also add cilantro and extra peanut for extra flavour. Your Pad Thai with Tofu is now ready to be served and enjoyed. Enjoy!
