Let me start this post off with a disclaimer that this recipe for pad thai with tofu is probably far from authentic. But it is a mixture of rice noodles and veggies covered in a peanut based sauce – so in essence it is a pad thai-style dish, in my opinion.
I never used to be a fan of peanuts in savory dishes. I used to only like my peanut butter with sweets like chocolate or bananas. But once I learned to enjoy it in dishes like this one, that savory peanut goodness became a flavor I absolutely crave!
Pad thai is one of those ultimate take-out comfort foods, but it’s actually not too complicated to make at home. In this recipe, you cook up some veggies and toss the tofu in the oven to crisp up. In the mean time, you can prepare the rice noodles and whip up a quick peanut sauce. All of this is mixed together so that you have a bowl of peanut-y, spicy, bright noodle goodness with far less sodium than your local Thai place.
Now that I realized how easy it was to make this pad thai with tofu at home, it’s become a very regular rotation for dinner in our house. Plus this is an excellent recipe if you’re looking to meal prep some lunches for the week!
If you have any questions about this recipe or tried it out yourself, be sure to leave a comment down below!
Hope you are all doing well, and thank you for stopping by A Veganable Feast!
(Makes 4-6 servings)
- 1 yellow onion
- 1 teaspoon sesame oil
- 3 cloves garlic
- 2 tablespoons grated ginger
- 6 medium carrots
- 600g broccoli (20 ounces), I used a frozen bag
- 400g tagliatelle rice noodles (14 ounces)
For the tofu :
- 500g tofu (17 ounces)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the peanut sauce :
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce
- 4 teaspoons lime juice
- 1 teaspoon sriracha sauce
Optional toppings :
- Extra sriracha (if you like it spicier)
- Roasted unsalted peanuts
- Fresh cilantro
- Lime wedges
Note : The quantities mentioned are not too precise, so feel free to adapt based on what you have and how much you’d like to make.
Begin by preparing the vegetables : dice the onion, mince the garlic, mince or grate the ginger, chop the broccoli and carrots. For the carrots, peel them, then cut in half lengthwise and place the cut side down. Cut into pieces about 2-3 inches long and then slice lengthwise into strips.
Preheat the oven to 190°C or 375°F. In a dutch oven or large pot, cook the onion over medium heat with the sesame oil for about 10 minutes, or until softened and translucent. Add the garlic and ginger and cook for another minute. Then add the carrots and broccoli and cook with the lid partially covered for about 20 minutes until the vegetables are just softened. Check and stir regularly. Remove the lid and cook for another few minutes for some liquid to evaporate and set aside.
In the mean time, dice the tofu and place in a bowl along with the soy sauce and sesame oil. Stir to combine and pour out onto a sheet pan, distributing evenly across the pan. Place in the oven and bake for about 20 minutes or until the edges of the tofu are golden brown and start to crisp up.
Cook the rice noodles according to package directions, then add to the vegetable mixture. To make the peanut sauce, combine all ingredients in a small bowl and stir well with a fork until combined. Pour the sauce over the noodles and vegetables and mix until well coated.
To serve, divide the noodles and vegetables into bowls and top with the baked tofu. Add extra toppings like sriracha, peanuts, lime and cilantro and enjoy !
Note : Pad thai with tofu keeps well in the fridge for a few days and would be great for weekly meal prepping. It’s best to store the tofu and toppings separately until ready to serve.