Tofu Pad Thai Recipe – Easy Tofu Pad Thai Recipe – Vegan Tofu Pad Thai

PREP: 20 mins – COOK: 10 mins – TOTAL: 30 mins

Ingredients

SAUCE

• 1 ½ tsp tamarind paste / concentrate (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written)
• 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
• 3 ½ Tbsp coconut sugar
• 1 ½ tsp chili garlic sauce
• 1 ½ Tbsp lime juice
• 1-2 tsp Vegetarian Fish Sauce ( or store-bought // optional)

STIR FRY

• 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
• 1 cup cubed extra firm tofu
• 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
• 1 Tbsp coconut aminos (or tamari)
• 1 cup bean sprouts
• 1 cup chopped green onions
• 1/3 cup chopped roasted salted peanuts

NOODLES

• 8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)

FOR SERVING optional

• Lime wedges
• Bean sprouts
• Peanut sauce
• Shredded carrot
• Cilantro
• Sriracha or Chili Garlic Sauce (we like Huy Fong Foods brand)

Directions

1. To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
2. Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
3. Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
4. Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
5. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
6. Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
7. To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
8. Leftovers will keep in the refrigerator for approximately 3-4 days.

This delicious recipe and photos were created by MinimalistBaker.com, we just shared it. Their website is awesome, you should definitely check it out!

Mapo Tofu Recipe – How To Make Mapo Tofu – Vegetarian Mapo Tofu

PREP: 10 mins – COOK: 25 mins – TOTAL: 35 mins

Ingredients

• ½ cup oil (divided)
• 1-2 fresh Thai bird chili peppers (thinly sliced)
• 6-8 dried red chilies (roughly chopped)
• 1 – 1 1/2 tablespoons Sichuan peppercorns (powdered or finely ground, reserving 1/4 teaspoon for garnish at the end; if you are sensitive to spice, adjust to taste, using less than 1 tablespoon if needed)
• 3 tablespoons ginger (finely minced)
• 3 tablespoons garlic (finely minced)
• 8 ounces ground pork (225g)
• 1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
• 2/3 cup low sodium chicken broth (or water)
• 1 pound silken tofu (450g, cut into 1 inch cubes)
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon sesame oil (optional)
• 1/4 teaspoon sugar (optional)
• 1 scallion (finely chopped)

Directions

1. First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.
2. Heat the remaining ¼ cup of oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.
3. Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that’s happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
4. Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
5. Then add your chili oil from before—peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it’s likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
6. Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.

This recipe and photos were created by thewoksoflife.com, we simply shared it! Their website is great, you should definitely check it out!

Tofu & Vegetables Stir Fry

Prep Time: 15 mins – Cook Time: 15 mins – Total Time: 30 mins

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Ingredients

• 1 lb (450 gram) firm tofu block
• 4 tablespoon oil
• 3 cloves garlic, minced
• 1 lb (450 gram) total of mixed vegetables (carrots, celery, enoki mushroom), thinly sliced
• 1-2 teaspoon crushed red pepper flakes
• 2 tablespoon mushroom sauce (*)
• 1 tablespoon soy sauce
• 2 tablespoon Shaoxing wine (or sake)
• 1/2 teaspoon ground pepper
• 1 teaspoon sugar
• 1-2 scallions, thinly sliced (for garnish, optional)

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Directions

• Drain tofu really well, and cut into 12 pieces.
• Heat a cast-iron skillet over medium-high heat until the pan is hot, then lower to a medium. Add oil to the pan, and arrange tofu on the pan. Let the tofu sit undisturbed for 3-4 minutes, they should self-release and have a golden brown skin. Flip to the other side, again let it sit for another 3-4 minutes. Remove the tofu from the pan and set aside.
• If you have about 1 tablespoon of oil remaining on the pan, no need to add oil, otherwise, add a bit of oil. Sauté garlic until fragrant, about 1 minute.
• Add vegetables and red pepper flakes. Cook for about 2-3 minutes, or until vegetables start to soften a little.
• Season with mushroom sauce, soy sauce, Shaoxing wine, ground pepper, and sugar. Once the sauce bubbles, return fried tofu to the pan and gently toss to coat.
• Turn off heat, add sliced scallions, and serve with steamed white rice.

This condensed recipe was found first at vforveggy.com. We do not own the recipe or photos, but am thankful for letting us share!