Quick And Easy Pad Thai With Tofu Recipes

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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

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

QUICK AND EASY PAD THAI WITH TOFU



Quick and easy Pad Thai with tofu image

The rich and fragrant mix of roasted peanuts, soy sauce, lime and a little sugar is what makes a Pad Thai so fantastic (and moreish). Try our really easy recipe which you can easily fry up in just half an hour.

Provided by delicious. magazine

Categories     Fakeaway recipes

Time 30m

Yield Serves 4

Number Of Ingredients 15

80g roughly chopped roasted peanuts
2 tsp chilli flakes
3 peeled garlic cloves
2 tbsp light muscovado sugar
2 tbsp vegetable oil
280g cubed extra-firm tofu (we used extra-firm organic tofu from TheTofoo Co)
360g peeled, sustainable raw king prawns
200g thinly sliced shallots
Chilli peanut paste
500g chard
150g cooked flat rice noodles
2 tbsp soy sauce
2 tbsp fish sauce
Juice of 2 limes
Extra peanuts, to serve

Steps:

  • Grind the roasted peanuts to a rough paste in a pestle and mortar with the chilli flakes, garlic cloves, muscovado sugar and a small handful of chopped coriander stalks.
  • Heat the oil in a large frying pan over a medium heat and fry the cubed extra-firm tofu until golden, then scoop out and drain on kitchen paper. Add the king prawns to the pan. Fry until just pink, then remove and set aside.
  • Reduce the heat and fry the shallots until golden, then add the chilli peanut paste and fry for 2-3 minutes. Finely chop the chard, keeping the stalks and leaves separate. Add the stalks to the pan and stir-fry for 3-4 minutes until beginning to soften. Add the flat rice noodles to the pan, then return the tofu and prawns to the pan with the chard leaves.
  • Stir-fry to mix and heat through. Season with soy sauce, fish sauce and the lime juice. Serve with extra peanuts sprinkled on top and lime wedges.

Nutrition Facts : Calories 504kcals, Fat 20.2g (3.1g saturated), Protein 33.7g, Carbohydrate 45.5g (12.5g sugars), Fiber 3g

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