Thai · Lunch or dinner

Vegetable Pad Thai (Tofu)

Rice noodles, tamarind, tofu, peanuts and lime.

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Vegetable Pad Thai (Tofu), plated, photographed from above.
Prep
20 min
Cook
15 min
Makes
4 servings
Skill
Comfortable
Heat
Mild, adjustable
Vegan Vegetarian Halal Contains peanuts Contains soy
Maui says

The miso trick replaces the fish-sauce funk - a teaspoon of white miso whisked into the sauce gives you the deep fermented umami that vegan pad thai usually misses.

Ingredients

Everything below makes 4 servings.

  • 8 ozdried flat rice noodles (pad thai noodles, 1/4-inch wide)
  • 14 ozextra-firm tofupressed 10 min, cubed
  • 3 tbsptamarind paste (concentrate)
  • 2 tbspsoy sauce
  • 1 tspwhite miso
  • 3 tbsppalm sugar (or brown sugar)
  • 4garlic clovesminced
  • 1 mediumshallotthinly sliced
  • 2 cupsfresh bean sprouts
  • ½ cupgarlic chives (or scallions)cut into 2-inch lengths
  • ½ cuproasted unsalted peanutscoarsely chopped
  • 1limecut into wedges
  • 1 tspchile flakes (Thai or red pepper)for serving
  • 3 tbspneutral oil

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 540calories
  • 22gprotein
  • 76gcarbs
  • 18gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Soak rice noodles in warm tap water 30 min - pliable but firm. Drain.
  2. Press tofu 10 min; cube.
  3. Whisk tamarind, soy sauce, miso, and palm sugar in a small bowl until sugar dissolves.
  4. Mince garlic; slice shallot. Cut chives into 2-inch pieces. Chop peanuts. Wedge lime.
1

Sear tofu

Heat oil in the wok over high heat. Add tofu cubes; spread out. Let sit 90 sec to brown one side, then stir-fry 3 min until all edges golden. Transfer to a plate.

4 min · hands on
2

Aromatics

Add oil and garlic and shallot; stir-fry 45 sec.

1 min · hands on
3

Noodles in the sauce

Add drained noodles and sauce. Toss constantly with tongs 3-4 min - noodles absorb sauce and turn glossy with brown spots. Splash in water if dry.

4 min · hands on
4

Finish

Return tofu to wok. Add bean sprouts and garlic chives; toss 30 sec - sprouts should barely warm through.

1 min · hands on
5

Plate

Divide between plates. Top with chopped peanuts and chile flakes. Serve with lime wedges.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of extra-firm tofu Tempeh

Cube tempeh; sear until edges golden, same time as tofu.

Instead of extra-firm tofu Edamame and mushrooms (soy-tofu-free)

Use 1 cup shelled edamame and 6 oz sliced cremini; sauté 4 min.

Gluten free Tamari for soy sauce

What keeps

Noodles go gummy on day 2. Mise everything in advance; the stir-fry takes 6 minutes.

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