Vegetarian Tofu Pad Thai Noodles Recipe

Rather than having a Pad Thai mix with preservatives and dehydrated noodles, savor this recipe from scratch that is rich with protein, veggies, and a quick sauce that always hits the spot.

This Vegetarian Tofu Pad Thai Noodles recipe is also gluten free with lots of options for mixing in the vegetables that you like.

VEGETARIAN TOFU PAD THAI NOODLES

INGREDIENTS

For the sauce:

• 1/4 cup tamari
• 1/4 cup maple syrup
• 3 Tbsp water
• 2 Tbsp rice vinegar
• 2 Tbsp peanut butter
• 1 Tbsp sriracha

For the tofu:

• 7 oz. firm tofu, cubed
• 1 Tbsp gluten free, flour

For the Pad Thai mix:

• 8 oz thick rice noodles
• 2 shallots, chopped
• 2 large carrots, sliced into ribbons or matchsticks
• 3 cloves garlic, minced
• 2 handfuls bean sprouts
• 3 spring onions, sliced (green section)
• 1/4 cup peanuts, chopped
• 1 lime, wedged

LET’S GET COOKING

Press all of the excess moisture out of the tofu.  Wrap it in a few paper towels and place it on a plate.  Put a cast-iron skillet or something heavy on top to let the water drain for about 15 minutes or more.  Pat the tofu dry to get rid of any extra moisture.

Mix all of the sauce ingredients in a bowl and set aside.  In another large bowl, toss the tofu with gluten free flour and season with salt, making sure all sides of the tofu are coated and set aside. Cook the noodles according to their packaging instructions. 

Heat a wok or large skillet over medium-high heat.  Add the tofu and cook for a few minutes until browned, then remove from heat and set aside. Add the shallots, carrots, and garlic to the wok.  Stir fry for a few minutes until they’re softened. 

Mix in the earlier prepared sauce and noodles and cook for 1 minute. Next, add in the tofu and bean sprouts, gently mixing until well combined.  Remove from heat and top the mix with the spring onions. 

Serve it up with peanuts and lime wedges.  Enjoy! Join my Healthy Recipes Club to get access to hundreds more recipes that will fortify your health.