Vegan tofu pad thai
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
For the sauce
  • 1/3cup warm water
  • 1/3cup raw cane sugar
  • 5tbsp tamarind paste(unsweetened)
  • 1+1/2tbsp soy or tamari sauce
  • 1/2tsp sriracha sauce
For the pad thai
  • 400g block of firm tofu(pressed)
  • 400g rice noodles
  • 1/4cup chopped spring onion
  • 1 diced onion
  • 1 diced green capsicum
  • 3cloves crushed garlic
  • 1/4cup fresh chopped coriander
  • 1/2cup mung bean sprouts
  • 1/2cup chopped unsalted peanuts
  • 1 diced small red chili
  • 1tbsp cooking oil
  1. Prepare the sauce in a small bowl by whisking the sugar and warm water together until it dissolves. Add in the remaining sauce ingredients, whisk together well and set aside. You can taste the sauce and adjust the sweetness and saltiness to your liking.
  2. Cut the pressed tofu into cubes. Heat the cooking oil in a wok over medium-high heat and fry the tofu or dry fry it if you prefer. Fry for about 10 minutes flipping frequently until the tofu has browned and firmed up. Remove from the wok and set aside.
  3. In the same wok add the onion and garlic. Fry for about 10 minutes and then add the capsicum and fry for a further 5 minutes. If the wok looks dry you can add a little more oil or a splash of water.
  4. While the vegetables are frying, bring a pot of water to the boil and cook the rice noodles according to the packet instructions.
  5. Add the noodles, tofu and sauce into the wok and cook for a further minute.
  6. Serve in bowls and top each one with the coriander, chopped peanuts, chili and mung bean sprouts.