Flavourful tofu pad thai

Many of us find ourselves craving exotic getaways or additional comfort-creators to stay lifted in wintertime. Whether it’s an extra pair of warm socks or a dish that you love, it’s important to find joy during these cold, dark days to stay happy and healthy.

How about a culinary trip to Thailand to get you going? Try this flavourful pad thai recipe which is perfect in a lunchbox for busy days and even better when consumed fresh during those lovely, comfy couch potato evenings. Exotic tastes, tons of texture and fresh veggies. An absolutely delightful meat-free meal.

30 minutes
preparation time
25 minutes
cooking / baking time
6 portions
of Pad Thai

Ingredients

Sauce:

  • 120 ml veggie stock
  • 2 tablespoons tamarind paste
  • 6 tablespoons soy sauce (light)
  • 4 tablespoons agave/ maple
  • 1 tablespoon chili sauce
  • ¼ teaspoon ground white pepper

Tofu:

  • 250 g fresh tofu, diced
  • Soy sauce
  • Sunflower oil
  • Salt
  • Cornflower

Stir fry:

  • 1 pak choi, diced
  • 2 carrots, diced
  • 1 paprika, sliced
  • 1 red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 thumb-sized fresh ginger, finely chopped
  • 2 eggs (optional)

Noodles:

  • 400 g rice noodles (5-8 mm wide)

Serving:

  • Handful of bean sprouts
  • Crushed peanuts / cashew nuts
  • Fresh coriander
  • Lime wedges

Method

  1. Add tamarind, veggie stock, soy sauce, agave and white pepper to a small bowl and mix well. Set the sauce aside.
  2. Dice the tofu, cover with a bit of soy sauce then sunflower oil and salt and lastly with some cornflower. Toss well and spread on a sheet tray. Bake for 25 minutes on 180°C. ^
  3. Meanwhile, prepare the veggies. Clean and cut to desired size.
  4. Cook the noodles according to package instructions. Then, drain and toss with a little oil to prevent sticking. Set aside.
  5. Heat a wok over medium-high heat. Once hot, add oil, onions, garlic and ginger and sauté for about 2 minutes, stirring occasionally. Then add carrots, paprika, pak choi and sauté for another 4 minutes. Add the tofu chunks (fresh out of the oven) and stir for another 2 minutes. Thereafter, push all ingredients on one side of the wok and scramble two eggs into the veggie mix.
  6. Add rice noodles to the wok and add the sauce continuously to the mix. Cook until the sauce has coated everything and the dish is hot.
  7. Plate with additional garnishes such as lime wedges, bean sprouts, crushed peanuts/ cashew nuts and fresh coriander.

Enjoy! ❤

Notes

^ First time of making tofu? Follow this hilarious and insightful video to make the perfect tofu.

Credits to my good friend Lucas for recreating his favourite takeout dish and sharing his pad thai secrets with me. After tasting his version I was immediately hooked.

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