Crispy Tofu Pad Thai
A stir-fried noodle dish combining crispy fried tofu, rice noodles, and a tangy-savory sauce. Garnished with crushed peanuts, lime, and fresh herbs for texture contrast.
Ingredients
Method
Press tofu between paper towels under a weight for 10 minutes to remove excess moisture. Cube into 3/4-inch pieces.
Soak rice noodles in room-temperature water for 30 minutes until pliable but still firm. Drain.
In a bowl, whisk together tamarind paste (or lime juice), fish sauce, sugar, garlic, ginger, and red pepper flakes. Set aside.
Heat 2 cups oil in a wok or large skillet to 350°F (175°C). Working in batches, add tofu cubes and fry until golden and crispy on all sides, about 5–7 minutes per batch. Transfer to a paper-towel-lined plate.
Pour off all but 2 tablespoons oil from the wok. Return to medium-high heat. Add carrot and green onion; stir-fry for 1–2 minutes until softened.
Add drained noodles to the wok and pour in the sauce. Toss continuously for 2–3 minutes until noodles are heated through and sauce coats them evenly. Return crispy tofu to the pan and toss gently to combine.
Divide noodles among serving bowls. Sprinkle crushed peanuts and cilantro or mint on top. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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