Name: Tofu Pad Thai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 400g dried rice noodles; 400g firm tofu, pressed and cubed; 2 tbsp cornstarch; 3 tbsp neutral oil (e.g., vegetable or sunflower); 4 cloves garlic, minced; 1 medium onion, diced; 1 cup mung bean sprouts (optional); 4 spring onions, chopped; 1/2 cup roasted peanuts, crushed; 1 tsp red chili flakes (to taste); 4 lime wedges, for serving; 6 tbsp tamarind paste (or 4 tbsp lime juice + 2 tbsp brown sugar); 4 tbsp soy sauce; 2 tbsp dark soy sauce (optional, for color); 2 tbsp brown sugar; 2 tbsp peanut butter (optional, for creaminess); 2 tsp chili sauce or sriracha

Looking for a flavorful, veggie-packed dinner that feels like takeout—but healthier and homemade? This Tofu Pad Thai is it.

This Thai-inspired noodle dish is bursting with bold flavors: chewy rice noodles tossed in a tangy, savory sauce, golden crispy tofu, crunchy peanuts, and fresh lime. It’s a quick, satisfying plant-based meal that comes together in just 30 minutes—perfect for busy weeknights or a cozy stay-at-home date night.

Ingredient Spotlight

Here’s what makes this dish shine:

Tofu: Firm tofu crisps beautifully when tossed in cornstarch and pan-fried, making it the perfect plant-based protein to soak up the rich Pad Thai sauce.
Rice Noodles: These naturally gluten-free noodles have the perfect chewy texture and absorb the sweet-sour-salty sauce beautifully.
Tamarind Paste: A key ingredient in traditional Pad Thai, tamarind adds a tangy depth that balances the dish.
Peanut Butter (optional): Adds a creamy richness that complements the sauce—especially if you’re a fan of peanutty flavor.
Peanuts, Lime and Chili Flakes: The final touches that add crunch, freshness, and just the right amount of heat.

When to Serve This Recipe

This vegetarian Pad Thai is a versatile dish that fits almost any occasion:

A quick and comforting weeknight dinner
A meatless main for vegetarian or vegan guests
A flavorful option for meal prep lunches

It’s fast, crowd-pleasing, and packed with flavor—no one will miss the meat.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave with a splash of water to loosen the noodles and revive the sauce.
Not recommended for freezing, as rice noodles can become mushy.

Frequently Asked Questions

Can I use store-bought Pad Thai sauce?
Yes. If you’re in a hurry, store-bought works—but the homemade sauce in this recipe is worth the extra 2 minutes and tastes so much fresher.

What can I use instead of tamarind paste?
Mix 4 tablespoons lime juice with 2 tablespoons brown sugar as a quick substitute. It mimics the tangy-sweet flavor of tamarind quite well.

How do I make this gluten-free?
Swap the soy sauce for tamari, and double-check your rice noodles to make sure they are certified gluten-free.

Can I add more veggies?
Definitely. Bell peppers, shredded carrots, snap peas, or baby spinach all make great additions.

Do I have to press the tofu?
Pressing the tofu helps remove excess moisture so it crisps up better when pan-fried. If you’re short on time, pat it dry thoroughly with paper towels and extend the cooking time slightly.

Share Your Creations

Did you try this recipe?
I’d love to hear what you think! Leave a rating and review below to let me know how it turned out—it truly helps others discover the recipe too.

Don’t forget to tag me on Instagram @minnecravings if you share your sweet creation! You can also follow along on Pinterest, TikTok and Facebook for more crave-worthy bites and seasonal baking inspiration.

Yield: 4 servings

Tofu Pad Thai

This easy vegetarian Pad Thai is packed with flavor and perfect for weeknight dinners. With crispy tofu, chewy rice noodles, and a tangy homemade sauce, it’s better than takeout and completely vegan-friendly!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

FOR THE PAD THAI:

400g dried rice noodles
400g firm tofu, pressed and cubed
2 tbsp cornstarch
3 tbsp neutral oil (e.g., vegetable or sunflower)
4 cloves garlic, minced
1 medium onion, diced
1 cup mung bean sprouts (optional)
4 spring onions, chopped
1/2 cup roasted peanuts, crushed
1 tsp red chili flakes (to taste)
4 lime wedges, for serving

FOR THE SAUCE:

6 tbsp tamarind paste (or 4 tbsp lime juice + 2 tbsp brown sugar)
4 tbsp soy sauce
2 tbsp dark soy sauce (optional, for color)
2 tbsp brown sugar
2 tbsp peanut butter (optional, for creaminess)
2 tsp chili sauce or sriracha

Instructions

Cook rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking and prevent sticking. Set aside.
Toss cubed tofu in cornstarch until evenly coated. Heat 2 tablespoons of oil in a large skillet or wok and fry tofu until golden and crispy on all sides. Remove from pan and set aside.
In the same pan, add 1 tablespoon of oil and sauté the garlic and onion until fragrant and translucent.
In a small bowl, whisk together tamarind paste, soy sauce, dark soy sauce (if using), brown sugar, peanut butter, and chili sauce until smooth.
Add the noodles and sauce to the pan with the garlic and onions. Toss to coat. Then add the tofu, bean sprouts, and half of the spring onions. Stir-fry everything together for 2–3 minutes.
Plate the Pad Thai and top with crushed peanuts, chili flakes, and remaining spring onions. Serve with lime wedges.

Notes

Pressing tofu for 20–30 minutes helps create a firmer, crispier texture.

For a gluten-free version, use tamari instead of soy sauce.

Feel free to add julienned carrots, bell peppers, or snap peas for extra crunch and color.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 822Total Fat 30gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 1703mgCarbohydrates 118gFiber 9gSugar 16gProtein 26g

Nutrition information is automatically generated and may not be fully accurate.