Vegan Dinners
The Ultimate Vegan Pad Thai with Crispy Tofu
This Pad Thai features chewy rice noodles tossed in a vibrant, house-made tamarind sauce and topped with perfectly seared, golden-brown tofu. Balanced with crunchy peanuts and fresh bean sprouts, it delivers the iconic sweet, sour, and salty profile of traditional street food.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 485 kcal
Method
This crispy tofu Pad Thai is a masterclass in balance, combining tangy tamarind with the perfect noodle texture. It is a signature dish for any vegan kitchen, proving that plant-based cooking can be both authentic and incredibly satisfying. The golden tofu provides a hearty protein boost that elevates the entire meal.
Step 1. Press the firm tofu for at least 20 minutes by wrapping the block in a clean tea towel and placing a heavy weight on top; this removes excess water so the tofu can achieve a dense, satisfying chew and a truly golden-brown crust rather than steaming.Soak the flat rice noodles in a bowl of room-temperature water for 30 to 40 minutes until they are flexible but still firm to the bite; soaking ensures they finish cooking in the wok without becoming gummy or broken.
Prepare the sauce by whisking together the tamarind paste, coconut sugar, and soy sauce in a small bowl until the sugar has fully dissolved into a thick, glossy syrup.
Heat 2 tablespoons of oil in a wok or large heavy-bottomed skillet over medium-high heat. Add the pressed tofu cubes and sear, turning occasionally, until every side is crisp and deeply golden. Remove the tofu and set aside.
Add the remaining tablespoon of oil to the hot wok. Stir-fry the minced preserved radish for 30 seconds to release its aroma.
Drain the soaked noodles and add them to the wok. Immediately pour over the tamarind sauce and toss continuously with tongs or a spatula. The noodles will absorb the sauce and soften within 2 to 3 minutes.
Add the seared tofu back into the wok along with the garlic chives and bean sprouts. Toss for 1 minute until the sprouts are just beginning to wilt but still retain their crunch.
Remove from heat and stir in half of the crushed peanuts. Serve immediately with fresh lime wedges and the remaining peanuts on the side. For those who prefer heat, serve with a side of dried chili flakes.
Notes
Do not boil the rice noodles. The heat of the wok and the moisture in the sauce are sufficient to finish them, resulting in the perfect 'al dente' texture.
Wok hei, or the 'breath of the wok,' is achieved by keeping the heat high and the ingredients moving; don't overcrowd the pan if cooking for a crowd—work in batches instead.
Pressing tofu is the most critical step for texture; it transforms the moisture-heavy block into a sponge ready to absorb the savory sauce while maintaining its structural integrity.
