Name: Vegetarian Pad Thai with tofu (vegan)
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 2
Cuisine: Thai
Ingredients: 160 g Dried flat rice noodles (3–5 mm wide); 250 g Firm plain tofu, cut into 2 cm cubes; 45 ml Tamarind purée; 25 ml Tamari (gluten-free soy sauce); 35 g Palm sugar (or light soft brown sugar); 50 ml Neutral oil; 2 Garlic cloves, finely chopped; 1 Shallot, chopped; 1 Carrot, cut into thin matchsticks; 120 g Bean sprouts; 30 g Garlic chives or spring onions, cut into 4 cm lengths; 30 g Roasted unsalted peanuts, chopped; 1 Lime, cut into wedges

This Pad Thai is for anyone cooking without animal products. Tamari replaces the fish sauce, while a generous helping of golden tofu takes the place of the egg. The secret to crisp tofu is to dry it thoroughly, fry it in hot oil and leave it alone for the first minute.

02 · WOK TIME

Method

01
Wrap the tofu in a clean tea towel, weigh it down with a heavy saucepan and leave for 15 minutes. Cut into 2 cm cubes.
02
Meanwhile, soak the noodles in lukewarm water for 25–30 minutes, until flexible but still slightly firm in the centre. Drain.
03
Warm the tamarind purée, tamari and sugar until the sugar dissolves. Taste and add a few drops of tamari if it needs more saltiness.
04
Heat a wok over a high heat with 3 tablespoons of the oil. Arrange the tofu in a single layer and leave undisturbed for the first minute. Fry for 5–6 minutes in total, turning until golden and crisp on several sides. Transfer to a plate.
05
Pour in the remaining oil, add the garlic, shallot and carrot, and stir-fry for 1 minute.
06
Add the noodles and sauce, and toss for 2–3 minutes. If the noodles are still firm and the wok is dry, add water 2 tablespoons at a time.
07
Add the tofu, most of the bean sprouts and the garlic chives or spring onions. Toss for 30 seconds — the bean sprouts should stay crunchy.
08
Serve straight away with the peanuts, lime wedges and remaining raw bean sprouts.

03 · COOK SMART

Cooking tips

◉

Wet tofu won't turn crisp. Pressing it for 15 minutes is a step worth keeping.

✳

If the tofu sticks to the wok, the oil wasn't hot enough or you moved it too soon. Wait until it releases by itself.

♨

Regular soy sauce contains wheat. If you're cooking gluten-free, choose tamari labelled gluten-free.

Which tofu works best?

Choose firm, plain tofu rather than smoked or silken tofu. Smoked tofu will work, but it changes the flavour of the dish. Soft silken tofu will fall apart in the wok.

What replaces the egg and fish sauce?

Egg usually adds soft, creamy pieces among the noodles. In this vegan version, a larger helping of tofu takes its place. You can also crumble 50 g of tofu and fry it like scrambled egg.

Tamari replaces fish sauce, adding saltiness and depth of flavour. Seaweed-based vegan fish sauces are another option, but add them cautiously as they can be very salty.

Looking for Pad Thai with tofu and egg?

If you eat eggs and fish, see our basic Pad Thai recipe for the classic combination of tofu, egg and fish sauce.

Frequently asked questions

Is tofu Pad Thai vegan?

This recipe is: it contains neither eggs nor fish sauce. Still check the labels on your tamarind and sugar, and always ask about fish sauce when ordering in a restaurant.

How do you make crispy tofu for Pad Thai?

Press the tofu for 15 minutes, cut it into cubes and fry over a high heat in a single layer. Leave it undisturbed for the first minute.

Can I use regular soy sauce instead of tamari?

Yes, but start with a smaller amount as it is salty, and remember that it contains gluten.

Vegetarian Pad Thai with tofu (vegan)

The recipe, step by step

Ingredients