Tofu Pad Thai



8 oz. pkg. rice noodles (I used brown rice noodles)

2 Tbls. Sesame oil

For the Tofu:

1 block firm/extra firm tofu

2 Tbls. soy sauce

1 Tbls. rice vinegar

1 Tbls. cornstarch

For the Sauce:

3 Tbls. Tamarind

3 Tbls. sugar

3 Tbls. palm sugar

3 Tbls. fish sauce (use vegan if desired, or soy sauce)

1 tsp. garlic chile paste

23 Tbls. water (opt.  – If sauce needs to be thinned out)

Suggested Vegetables:

1 carrot, cut in thin strips

1 red bell pepper, cut in thin strips

Any other veggies you want to add*


1 C. bean sprouts

2 green onions, sliced

1/2 C. chopped peanuts

1 lime, sliced


  1. Prepare noodles according to package directions, set aside.
  2. Press water out of tofu and cut into cubes.  Put cubes in small bowl or ziploc bag and toss with soy sauce and rice vinegar.  Set aside to marinate while preparing remaining ingredients.
  3. Whisk sauce ingredients together in small bowl and set aside.  I like to heat this up for about 30. seconds in microwave to melt the sugars better.  Taste sauce and adjust if needed (too sour? Add more sugar.  Need more saltiness? Add more fish sauce, etc.)
  4. Cut up carrot and red bell pepper into matchstick size pieces.  Cut up any other vegetables you want to add in similar sized pieces.
  5. Prepare the toppings:  Slice green onions, chops some cilantro, slice a lime, and rough chop the peanuts.   Set aside
  6. In wok, heat sesame oil. Toss the tofu with cornstarch.  Fry the tofu until browned on all sides. Alternatively, you can cook the tofu in an air fryer.  Remove and set aside.
  7. In wok,  heat a little more sesame oil and quickly stir fry veggies (carrots, red bell pepper and any other vegetables you are using).
  8. Add tofu, noodles and sauce.   Toss to combine.
  9. Garnish with sliced green onions, bean sprouts, cilantro and peanuts.
  10. Serve with additional slices of lime.


*I added some thinly sliced red cabbage.   Broccoli, asparagus, zucchini would be good as well.