Vegan Tofu Pad Thai | Vegan Recipes
When that midweek meal slump hits and you’re tempted to order a takeaway, try cooking this Vegan Tofu Pad Thai!
It’s a plant-based take on Pad Thai, including a vegan version of the classic peanut sauce.
What Is Pad Thai?
Pad Thai is Thailand’s national dish and became popular during the 1930s. The key ingredient is fried rice noodles, commonly served with spicy peanut sauce. It’s also popular to add eggs and shrimp, but for this plant-based version we’re using stir-fried tofu!
Why You’ll Love This Recipe
Chewy rice noodles, crispy tofu, all drizzled with an irresistible peanut sauce – what’s not to love? It’s also super quick and easy to make, with enough left over to have it for lunch the next day!
How To Make Pad Thai
This recipe makes 2 servings, but you might want to double the sauce and keep the rest for another day. You’ll need a small saucepan to make the sauce, and a wok to cook the noodles and stir fry everything together.
Equipment You’ll Need
- Wok or large frying pan
- Small saucepan
- 200g rice noodles
- Sesame oil for frying
- Thumb-sized (approx 35g) piece of ginger, ground or diced
- 3 cloves garlic
- 5 tbsp. soy sauce
- 100 g tofu, drained and cubed
- Some spring onions
- Handful of bean sprouts
- 50g peanuts, chopped
For the peanut sauce
- 120 g Organic Peanut Butter
- 2 tbsp. soy sauce
- 4 tbsp. coconut sugar
- 1/2 tsp. sriracha
- 340 ml coconut milk
To serve (optional)
- Lime slices
- Sesame seeds
- Cook rice noodles according to instructions on the packet.
- In the meantime, make the peanut sauce. Combine the peanut butter, 2 tbsp soy sauce, coconut sugar, sriracha, and coconut milk in a small saucepan and slowly bring to boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thickens. Remove from the heat and set on the side.
- Heat the sesame oil in a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes.
- Add the tofu and stir fry until it starts to go slightly crispy.
- Add in the drained noodles, 2 tbsp soy sauce and remaining coconut sugar and cook for another 3-5 minutes until the noodles have softened.
- Add remaining soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan.
- Add a dash of water if it looks too dry. Cook for another 3 minutes.
- Remove from the heat and serve it with the peanut sauce drizzled on top and your choice of extras (eg. coriander, lime, sesame seeds).