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5 from 8 votes

Vegetable Pad Thai with Marinated Tofu

Vegetable Pad Thai with Marinated Tofu! An easy flavorful favorite dish that you can make easily at home within 30 minutes! And it's vegan!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Shweta

Ingredients 

Marinated Tofu

  • 1 package (14 Oz.) extra firm tofu
  • ¼ cup soy sauce;, low sodium
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil or sesame oil, for cooking the tofu

Vegan Pad Thai Sauce

  • 2 tablespoons tamarind concentrate*
  • ¼ cup soy sauce,, low sodium
  • 1 tablespoon rice vinegar
  • 3 tablespoons maple syrup,
  • 2 tablespoons sriracha or chili garlic sauce, optional for spice

Pad Thai

  • 6-8 oz rice noodles;, I used Ocean's Halo which comes as a 6 oz pack.
  • 1 tablespoon olive oil,
  • ½ cup green onions, , chopped
  • 3 cloves garlic, , minced
  • ½ cup broccoli florets
  • 1 medium red bell pepper,, sliced
  • ½ cup carrots,, julienned
  • ½ cup sugar snap peas

Garnishings

  • ½ cup cilantro
  • 1 lime,, cut into wedges
  • ¼ cup peanuts, , roughly chopped
  • ½ cup bean sprouts
  • sriracha or chili garlic sauce

Instructions

For the Marinated Tofu

  • Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water. Do this for at least 20 minutes, the longer the better. Try to get as much water out as you can for a crispy tofu with a chewy center.
  • While the tofu is pressing, in a small container with a lid, prepare the marinade for the tofu by mixing the soy sauce, rice vinegar, sriracha, and maple syrup.
  • After the tofu is pressed, cube the tofu and place in the medium container with the marinade. Close the lid and shake the container so the tofu is well-coated. Marinate the tofu for at least 20 minutes. The longer the better!
  • Once the tofu is ready, heat oil in a skillet over medium heat. Add the marinated tofu. Sauté on high heat for about 5-10 minutes, flipping occasionally to cook on all sides, until tofu has browned on each side.

For the Sauce

  • In a small bowl, combine the tamarind concentrate, soy sauce, rice vinegar, maple syrup, and sriracha (if using). Set aside.

For the Pad Thai

  • Cook the rice noodles according to the package instructions.
  • Heat oil on medium-high heat. Add the garlic and green onions and cook for 1-2 minutes. Add the broccoli, red bell pepper, and carrots, and cook for about 5 minutes. Be careful to not let them get soggy. Add the snap peas last and cook for about 1 minute.
  • Add prepared noodles and marinated tofu to the veggies.
  • Pour the pad thai sauce over the vegetables and noodles and toss with tongs until the noodles and vegetables are combined and well coated with the sauce.
  • Remove from heat. Garnish with cilantro, lime wedges, peanuts, bean sprouts, and serve with a side of chili garlic sauce or sriracha.

Notes

  • You may use ketchup as a replacement for tamarind concentrate. 
  • Bean sprouts aren't always easily accessible so using homemade mung sprouts is a great alternative. 
  • If you don't have time to marinate the tofu, pan-fry the tofu without marinating it turns out great!

Nutrition Info

Calories: 400kcal | Carbohydrates: 68g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 2040mg | Potassium: 348mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3173IU | Vitamin C: 50mg | Calcium: 58mg | Iron: 2mg
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