Tofu Pad Thai

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Sweet Pea Living | Tofu Pad Thai | Plant-Based | Vegan

I’ve never been the biggest fan of classic Pad Thai recipes. The added sugar, fish sauce, and bean sprouts just don’t agree with my taste buds. So I’ve adjusted the recipe to be just the stuff I like (and hopefully what you like, too)! This is my go-to recipe whenever I’m in a rut and need something quick and easy for dinner. If you’re looking for an easy vegan meal to try, this one’s for you! Enjoy!

Tofu Pad Thai


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

MAIN INGREDIENTS
 6 oz Asian rice noodles
 1 garlic clove, minced
 ½ yellow onion, diced
 8 oz extra-firm tofu, diced into ¼ inch cubes, pressed and drained
 ½ red cabbage, chopped
 1 cup carrots, shredded
 1 green bell pepper, chopped
 2 cups baby spinach
 ½ cup cilantro (for garnish)
SAUCE INGREDIENTS
 1 tbsp rice vinegar
 1 tbsp lime juice
 1 tbsp red chili paste
 ½ tsp sesame oil
 2 tbsp soy sauce

INSTRUCTIONS
1

Prepare the noodles as directed on the package.

2

In a large nonstick skillet, heat the oil over medium heat and saute the garlic and onion. Increase the heat to high, add the tofu, and saute 2 minutes, stirring gently. Add the sauce ingredients and cook 1 minute.

3

Reduce the heat to a medium, add the cabbage, carrots, and green bell pepper to the skillet. Heat while tossing until the vegetables are coated.

4

Add the noodles and spinach to the top of the pan and cover 2 minutes. Mix well and garnish with cilantro. Serve hot and enjoy!

Ingredients

MAIN INGREDIENTS
 6 oz Asian rice noodles
 1 garlic clove, minced
 ½ yellow onion, diced
 8 oz extra-firm tofu, diced into ¼ inch cubes, pressed and drained
 ½ red cabbage, chopped
 1 cup carrots, shredded
 1 green bell pepper, chopped
 2 cups baby spinach
 ½ cup cilantro (for garnish)
SAUCE INGREDIENTS
 1 tbsp rice vinegar
 1 tbsp lime juice
 1 tbsp red chili paste
 ½ tsp sesame oil
 2 tbsp soy sauce

Directions

INSTRUCTIONS
1

Prepare the noodles as directed on the package.

2

In a large nonstick skillet, heat the oil over medium heat and saute the garlic and onion. Increase the heat to high, add the tofu, and saute 2 minutes, stirring gently. Add the sauce ingredients and cook 1 minute.

3

Reduce the heat to a medium, add the cabbage, carrots, and green bell pepper to the skillet. Heat while tossing until the vegetables are coated.

4

Add the noodles and spinach to the top of the pan and cover 2 minutes. Mix well and garnish with cilantro. Serve hot and enjoy!

Tofu Pad Thai

 

Tofu Pad Thai (1)

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