Vegan Pad Thai with Tofu and Vegetables

Recipe card

Vegan Pad Thai with Tofu and Vegetables

Prep 20 minCook 20 minTotal 40 minYield 3 to 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven

Ingredients

250 g flat rice noodles 250 g firm tofu, pressed and cubed 2 tbsp neutral oil 150 g broccoli florets, cut small 1 whole medium carrot, cut into matchsticks 100 g bean sprouts 3 whole garlic cloves, minced 60 ml soy sauce 1 tbsp tamarind paste 2 tbsp rice vinegar 2 tbsp maple syrup 1 tbsp lime juice 1 tsp chilli paste, or to taste 40 g roasted peanuts, chopped 2 whole spring onions, sliced 2 tbsp chopped cilantro

Instructions

1. Prepare noodles

   Soak or cook rice noodles according to package directions until just pliable; drain and rinse briefly.

2. Mix sauce

   Whisk soy sauce, tamarind, vinegar, maple syrup, lime juice and chilli paste in a small bowl.

3. Brown tofu

   Heat oil in a wok or large skillet; cook tofu in one layer until golden on several sides, then transfer to a plate.

4. Stir-fry vegetables

   Cook garlic 30 seconds; add broccoli and carrot with 2 tablespoons water and stir-fry until crisp-tender.

5. Toss

   Add noodles, tofu, bean sprouts and sauce; toss 2 to 3 minutes until hot and coated, then top with peanuts, spring onion and cilantro.

How to tell when it is ready

Add noodles, tofu, bean sprouts and sauce; toss 2 to 3 minutes until hot and coated, then top with peanuts, spring onion and cilantro.

Tips

• Soak or cook rice noodles according to package directions until just pliable.
• Whisk soy sauce, tamarind, vinegar, maple syrup, lime juice and chilli paste in a small bowl.
• Heat oil in a wok or large skillet.
• Cook garlic 30 seconds.

Troubleshooting

• If noodles clump, rinse and toss with a little oil.
• If sauce is too sharp, add maple syrup a teaspoon at a time.

Substitutions

• Use tamari for a gluten-free version.
• Use agave syrup instead of maple syrup.

Variations

• Add sliced red chilli for more heat.
• Use sliced mushrooms in place of broccoli.

Serving suggestions

• Serve with lime wedges.
• Scatter extra peanuts on top.
• Add cilantro at the table.
• Pair with cucumber slices.

Make ahead

Prepare the measured ingredients in advance. Refrigerate leftovers within 2 hours and use within 3 days; reheat in a skillet with a splash of water.

Storage

Refrigerate leftovers within 2 hours and use within 3 days; reheat in a skillet with a splash of water.

Food safety

Use gluten-free tamari instead of soy sauce if needed; check all packaged sauces for vegan ingredients.

Frequently asked questions

How do I know vegan pad thai with tofu and vegetables is ready?

Add noodles, tofu, bean sprouts and sauce; toss 2 to 3 minutes until hot and coated, then top with peanuts, spring onion and cilantro.

How should I store vegan pad thai with tofu and vegetables?

Refrigerate leftovers within 2 hours and use within 3 days; reheat in a skillet with a splash of water.

Serve with lime wedges. Refrigerate leftovers within 2 hours and use within 3 days; reheat in a skillet with a splash of water.