Vegan Pad Thai With Baked Tofu Recipes

PAD THAI WITH TOFU

Pad Thai with Tofu image

This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.

Provided by Van Dana

Categories World Cuisine Recipes Asian Thai

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 (12 ounce) package tofu, drained and cubed
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
8 ounces dry rice stick noodles
¼ cup water
¼ cup sriracha hot sauce
¼ cup soy sauce
2 tablespoons white sugar
1 tablespoon tamarind concentrate
1 teaspoon red pepper flakes
½ onion, sliced
1 egg
2 tablespoons chopped spring onions
1 tablespoon crushed peanuts
1 lime, cut into wedges

Steps:

Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 61.1 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 3 g, Protein 14.4 g, SaturatedFat 2.5 g, Sodium 1579.2 mg, Sugar 7.8 g

VEGAN PAD THAI RECIPE BY TASTY

Vegan Pad Thai Recipe by Tasty image

Here's what you need: rice vinegar, soy sauce, brown sugar, vegan worcestershire, tamarind paste, dried rice noodles, peanut oil, green onion, red thai chiles, garlic, carrots, bean sprout, roasted unsalted peanut, tofu

Provided by Merle O'Neal

Categories Dinner

Yield 2 servings

Number Of Ingredients 14

Ingredients

¼ cup rice vinegar
⅓ cup soy sauce
⅓ cup brown sugar
¼ cup vegan worcestershire
¼ cup tamarind paste
8 oz dried rice noodles
2 tablespoons peanut oil
½ bunch green onion, or chinese chives. sliced plus more for serving
2 red thai chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
½ cup bean sprout
¼ cup roasted unsalted peanut
8 oz tofu, cooked, cubed

Steps:

Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
Add the sauce and stir to combine.
Add the tofu, stir to incorporate, and remove the pan from the heat.
Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
Enjoy!

Nutrition Facts : Calories 1029 calories, Carbohydrate 160 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, Sugar 52 grams

VEGAN PAD THAI

Vegan Pad Thai image

Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!

Provided by Jet Tila

Categories main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

Ingredients

3 cups pad Thai noodles (flat rice stick noodles) (720 grams)
3 tablespoons soy sauce, preferably Thai soy sauce aka soybean sauce (45 milliliters)
1 tablespoon Thai tamarind paste (15 grams)
1 tablespoon fresh lime juice (15 milliliters)
1 to 2 tablespoons sriracha
1 teaspoon rice vinegar
1/4 cup plus 1 tablespoon palm sugar (50 grams)
3 tablespoons canola oil or other oil with a high smoke point (45 milliliters)
3 cloves garlic, roughly chopped (15 grams)
1/2 cup diced fried or firm tofu (95 grams)
1 1/2 tablespoons minced packaged sweet, pickled turnip (23 grams)
2 tablespoons sweet paprika, optional (16 grams)
3 to 4 scallions (75 grams), cut into 2-inch (5-centimeter) pieces on the bias
1/4 cup chopped dry-roasted peanuts (50 grams)
1 cup bean sprouts (40 grams)

Steps:

Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.

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