Although I was raised on mostly soul food, I like to switch it up and cook a variety of cuisines. I’m not afraid to experiment and attempt to make dishes that I enjoy when dining out. Trying new dishes keeps cooking fun. I may not always get it right the first time. But I can usually get close enough to satisfy my craving. This Tofu Pad Thai was spot on. I absolutely love pad thai, and it blew my mind when I realized how quick & easy it is to make at home. The special ingredient is the tamarind concentrate in the sauce. It’s what gives pad thai it’s unique flavor.
This Tofu Pad Thai is gluten free and vegetarian friendly- if you leave out the fish sauce. You can substitute it with tamari (gluten-free soy sauce) for the umami flavor. You can also omit the egg if you don’t eat them, and feel free to substitute the tofu with another protein of your choice. You can even try my Pepper Tuna Steak Recipe for a nice twist. It only takes about 30 minutes to prepare this dish. After you try this recipe, you may never go back to your favorite Thai spot again. Well at least not for Pad Thai. Now let’s get to the recipe.
Tofu Pad Thai
- 2 tbsp toasted sesame oil
- 7 oz extra firm tofu (pressed & cubed)
- 2 cloves garlic (crushed)
- 1 small shallot (diced)
- 1 cup shelled edamame (fresh or thawed)
- 1-2 cups cole slaw mix (rinsed and drained)
- 2 large eggs
- 4 oz rice noodles (half of package)
- 1 lime (sliced)
- 2 stems of scallion (chopped)
- 1/2 cup fresh cilantro
- 1/4 cup crushed cashews (or peanuts)
- First prep the rice noodles for the dish. Place them in a large bowl and cover with cold water. Soak for about 20 minutes, then drain before adding to the dish.
- Now to prepare the pad thai sauce, first mix the tamarind concentrate with the brown sugar, and stir until the sugar is dissolved. Taste to make sure the flavors are balanced, not too sour or sweet. Adjust as necessary. Now add the fish sauce, chili garlic sauce and water. Stir until blended well, and set aside.
- Next, prep the tofu. Drain off all of the water, then press the tofu between paper towels until any excess water is absorbed. Cut the tofu in half and store one half for later use (see notes). Cut the other half into large cubes.
- Add the toasted sesame oil to a hot wok and add the tofu to the pan. Cook on all four sides until brown and crispy. Then remove from the pan and set aside.
- Now add the eggs to the pan, and scramble. Remove from the pan and set aside.
- Next add the shallots and the garlic, and sauté until they start to caramelize. Then add the edamame and cole slaw mix to the pan. Stir fry for a minute or two, then add the tofu and the eggs back into the pan.
- To finish the stir fry, add the rice noodles and sauce to the pan, and use silicone tongs to mix everything well without breaking the noodles.
- Plate the Tofu Pad Thai and garnish with the cilantro, scallions, crushed cashews and a lime slice. Squeeze the lime over the dish before eating. Enjoy.