Vegan Tofu Pad Thai
By America's Test KitchenPublished on February 29, 2020
Time
1½ hours
Yield
Serves 4
Ingredients
Sauce
3 tablespoons tamarind paste ¾ cup boiling water ¼ cup Vegetarian Fish Sauce Substitute 3 tablespoons organic sugar 2 tablespoons rice vinegar 1 tablespoon vegetable oil ⅛ teaspoon cayenne pepperNoodles, Tofu, and Garnish
8 ounces (¼-inch-wide) rice noodles 14 ounces extra-firm tofu, cut into ¾-inch cubes⅓ cup cornstarch ¼ cup vegetable oil 1 shallot, minced3 garlic cloves, minced6 ounces (3 cups) bean sprouts 4 scallions, sliced thin on biasSalt ¼ cup minced fresh cilantro 2 tablespoons chopped dry-roasted peanutsBefore You Begin
For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. This dish comes together very quickly; make sure to prep all your ingredients before you start cooking.
Instructions
- Soak tamarind paste in boiling water until softened, about 10 minutes. Strain mixture through fine-mesh strainer, pressing on solids to extract as much pulp as possible; discard solids. Whisk fish sauce substitute, sugar, vinegar, oil, and cayenne into tamarind liquid.
- FOR THE NOODLES, TOFU, Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles. Meanwhile, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels.
- Toss drained tofu with cornstarch in bowl, then transfer to fine-mesh strainer and shake gently to remove excess cornstarch. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 12 to 15 minutes; transfer to paper towel–lined plate to drain.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 2 minutes.
- Whisk sauce to recombine. Add noodles and sauce to skillet, increase heat to high, and cook, tossing gently, until noodles are evenly coated, about 1 minute. Add browned tofu, bean sprouts, and scallions and cook, tossing gently, until tofu is warmed through and noodles are tender, about 2 minutes. Season with salt to taste, sprinkle with cilantro and peanuts, and serve with lime wedges.
for the sauce
and garnish
Time
1½ hoursYield
Serves 4Ingredients
Sauce
3 tablespoons tamarind paste
¾ cup boiling water
3 tablespoons organic sugar
2 tablespoons rice vinegar
1 tablespoon vegetable oil
⅛ teaspoon cayenne pepper
Noodles, Tofu, and Garnish
8 ounces (¼-inch-wide) rice noodles
14 ounces extra-firm tofu, cut into ¾-inch cubes
⅓ cup cornstarch
¼ cup vegetable oil
1 shallot, minced
3 garlic cloves, minced
6 ounces (3 cups) bean sprouts
4 scallions, sliced thin on bias
Salt
¼ cup minced fresh cilantro
2 tablespoons chopped dry-roasted peanuts
Ingredients
Sauce
3 tablespoons tamarind paste
¾ cup boiling water
3 tablespoons organic sugar
2 tablespoons rice vinegar
1 tablespoon vegetable oil
⅛ teaspoon cayenne pepper
Noodles, Tofu, and Garnish
8 ounces (¼-inch-wide) rice noodles
14 ounces extra-firm tofu, cut into ¾-inch cubes
⅓ cup cornstarch
¼ cup vegetable oil
1 shallot, minced
3 garlic cloves, minced
6 ounces (3 cups) bean sprouts
4 scallions, sliced thin on bias
Salt
¼ cup minced fresh cilantro
2 tablespoons chopped dry-roasted peanuts
Ingredients
Sauce
3 tablespoons tamarind paste
¾ cup boiling water
3 tablespoons organic sugar
2 tablespoons rice vinegar
1 tablespoon vegetable oil
⅛ teaspoon cayenne pepper
Noodles, Tofu, and Garnish
8 ounces (¼-inch-wide) rice noodles
14 ounces extra-firm tofu, cut into ¾-inch cubes
⅓ cup cornstarch
¼ cup vegetable oil
1 shallot, minced
3 garlic cloves, minced
6 ounces (3 cups) bean sprouts
4 scallions, sliced thin on bias
Salt
¼ cup minced fresh cilantro
2 tablespoons chopped dry-roasted peanuts
Why This Recipe Works
We wanted a great vegan pad thai that featured crispy tofu. Getting the noodles right was paramount: We soaked rice noodles in hot tap water for 20 minutes before stir-frying for tender but not sticky noodles. To create the punchy but balanced flavor profile, we combined vegan fish sauce substitute, sugar, cayenne, and vinegar. We added tamarind paste for the bright, fruity, pleasantly sour taste essential to this dish. Chopped peanuts, bean sprouts, thinly sliced scallions, and lime wedges completed our fresh-tasting vegan pad thai.
Before You Begin
For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. This dish comes together very quickly; make sure to prep all your ingredients before you start cooking.
Instructions
- Soak tamarind paste in boiling water until softened, about 10 minutes. Strain mixture through fine-mesh strainer, pressing on solids to extract as much pulp as possible; discard solids. Whisk fish sauce substitute, sugar, vinegar, oil, and cayenne into tamarind liquid.
- FOR THE NOODLES, TOFU, Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles. Meanwhile, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels.
- Toss drained tofu with cornstarch in bowl, then transfer to fine-mesh strainer and shake gently to remove excess cornstarch. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 12 to 15 minutes; transfer to paper towel–lined plate to drain.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 2 minutes.
- Whisk sauce to recombine. Add noodles and sauce to skillet, increase heat to high, and cook, tossing gently, until noodles are evenly coated, about 1 minute. Add browned tofu, bean sprouts, and scallions and cook, tossing gently, until tofu is warmed through and noodles are tender, about 2 minutes. Season with salt to taste, sprinkle with cilantro and peanuts, and serve with lime wedges.
for the sauce
and garnish
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