Vegetable Pad Thai with Marinated Tofu! An easy flavorful favorite dish that you can make easily at home within 30 minutes! And it's vegan!
Prep Time: 20 minutesmins
Cook Time: 10 minutesmins
Total Time: 30 minutesmins
Servings: 4people
Author: Shweta
Ingredients
Marinated Tofu
1package (14 Oz.)extra firm tofu
¼cupsoy sauce;, low sodium
2tablespoonsrice vinegar
1tablespoonsriracha
2tablespoonsmaple syrup
1tablespoonolive oil or sesame oil, for cooking the tofu
Vegan Pad Thai Sauce
2tablespoonstamarind concentrate*
¼cupsoy sauce,, low sodium
1tablespoon rice vinegar
3tablespoonsmaple syrup,
2tablespoons sriracha or chili garlic sauce, optional for spice
Pad Thai
6-8ozrice noodles;, I used Ocean's Halo which comes as a 6 oz pack.
1tablespoonolive oil,
½cupgreen onions, , chopped
3clovesgarlic, , minced
½cupbroccoli florets
1mediumred bell pepper,, sliced
½cupcarrots,, julienned
½cupsugar snap peas
Garnishings
½cupcilantro
1lime,, cut into wedges
¼cuppeanuts, , roughly chopped
½cupbean sprouts
sriracha or chili garlic sauce
Instructions
For the Marinated Tofu
Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water. Do this for at least 20 minutes, the longer the better. Try to get as much water out as you can for a crispy tofu with a chewy center.
While the tofu is pressing, in a small container with a lid, prepare the marinade for the tofu by mixing the soy sauce, rice vinegar, sriracha, and maple syrup.
After the tofu is pressed, cube the tofu and place in the medium container with the marinade. Close the lid and shake the container so the tofu is well-coated. Marinate the tofu for at least 20 minutes. The longer the better!
Once the tofu is ready, heat oil in a skillet over medium heat. Add the marinated tofu. Sauté on high heat for about 5-10 minutes, flipping occasionally to cook on all sides, until tofu has browned on each side.
For the Sauce
In a small bowl, combine the tamarind concentrate, soy sauce, rice vinegar, maple syrup, and sriracha (if using). Set aside.
For the Pad Thai
Cook the rice noodles according to the package instructions.
Heat oil on medium-high heat. Add the garlic and green onions and cook for 1-2 minutes. Add the broccoli, red bell pepper, and carrots, and cook for about 5 minutes. Be careful to not let them get soggy. Add the snap peas last and cook for about 1 minute.
Add prepared noodles and marinated tofu to the veggies.
Pour the pad thai sauce over the vegetables and noodles and toss with tongs until the noodles and vegetables are combined and well coated with the sauce.
Remove from heat. Garnish with cilantro, lime wedges, peanuts, bean sprouts, and serve with a side of chili garlic sauce or sriracha.
Notes
You may use ketchup as a replacement for tamarind concentrate.
Bean sprouts aren't always easily accessible so using homemade mung sprouts is a great alternative.
If you don't have time to marinate the tofu, pan-fry the tofu without marinating it turns out great!