Easy tofu pad thai ready in just 30 minutes with simple ingredients. A hearty, versatile, plant-based dish with lots of texture and big flavor!




  • 1 Soup Sesame oil (if you avoid oil, leave it out and use a non-stick pan)
  • 1 < span class="wprm-recipe-ingredients-unit">cup extra tough tofu in cubes
  • 2 Thai chopped red chillies (fresh or dried) OR 1/2 tsp chili flakes (optional)
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;">2 Cloves Garlic, chopped (2 cloves make ~1 tbsp or 6g)
  • 1 soup Coconut Aminos (ou tamari)
  • 1 cup bean sprouts
  • 1 cup chopped green onions
  • 1/3 cup chopped salted roasted peanuts


  • 8 ounces (We love Annie Chun’s brand)
  • FOR SERVING optional


    • In a small saucepan, combine tamarind, coconut aminos, coconut sugar, chili-garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium-high heat until simmering. Cook for 30 seconds, stirring occasionally, then turn off the heat. Set aside.
    • Make sure all the ingredients for the stir-fries are prepared, including the cubes (short ; pressed) tofu, chopped green onions, chopped garlic, bean sprouts and chopped peanuts. If you’re serving peanut sauce (optional), prepare now.
    • Place the pad thai noodles in a large bowl and cover with boiling water cover. Stir, cover and cook according to package directions (usually about 5-6 minutes or until al dente).
    • Drain the noodles and mix them with some sesame oil so they don’t stick. Set aside.
    • Heat a wide-sided skillet over medium-high heat. Once hot, add the oil and tofu and sauté, turning occasionally, until brown on all sides, about 4 minutes. Add red chili flakes or Thai chilies, garlic and coconut aminos (be careful as the coconut aminos can splatter). Toss gently until the garlic is lightly browned. 
    • Add the noodles, pad thai sauce, bean sprouts, spring onions, and peanuts and cook over medium-high heat, stirring occasionally (tongs are most helpful), about 2-3 minutes or until sauce is coated and dish is hot.
    • < div class ="wprm-recipe-instruction-text" style="margin-bottom: 5px";="" >To serve, plate with additional toppings such as lime wedges, bean sprouts, peanut sauce, grated carrots, cilantro, and sriracha or chilli sauce. Garlic (all optional).
  • Leftovers keep in the fridge for about 3-4 Days.< /span>
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