This tofu Pad Thai recipe is full of crunchy, vibrant vegetables, smothered in creamy peanut sauce, and bursting with flavor from sesame oil, lime, ginger, and basil. You can replace any of the vegetables in this recipe with what you have, hence the kitchen sink label. Apart from the cabbage, green onions, and ginger, I used the vegetables I found in the fridge. I believe that baby corn is a highly divisive vegetable (please weigh in with your thoughts on baby corn in the comments!), but I couldn’t resist. As you may have realized by now, everything about this dish is completely inauthentic. Maybe it’s no longer Pad Thai with the addition of peanut sauce, and chopsticks aren’t typically used in Thailand, but it’s still delicious.
How to make perfect crispy tofu
I’ve had a lot of problems pan frying tofu in the past, resulting in soft, wiggly tofus with no crispy edges to be found. Isa wrote a great post on perfectly browned tofu over on the PPK blog, so check that out for some in-depth tofu know-how. The CliffNotes: use extra firm tofu, a metal spatula, and a hot, cast iron pan. Wait a few minutes before flipping the tofu so it forms a nice crispy skin. Ew, skin. A nice crispy exterior.
I’ve listed the recipe steps in the most efficient order. You’ll be working on each part of the dish simultaneously, but you won’t be watching the veggies get cold as the noodles cook. The tofu and marinade can be made ahead of time, but I made everything in short time with minimal waiting, so it can be done.
Get the recipe:
Kitchen Sink Pad Thai
This tofu Pad Thai recipe comes together quickly, making it a great weeknight meal.
Ingredients
Tofu:
- 1 lb extra firm tofu, 1 block
- 5 tablespoons toasted sesame oil
- 1/4 cup soy sauce
- Juice of 1 lime
- 2 teaspoons fresh ginger, grated
- Sriracha to taste
- Freshly ground black pepper
Peanut sauce:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- Juice of 1/2 lime
- 1 teaspoon fresh ginger, grated
- 1/3-1/2 cup coconut milk
- 1-2 teaspoons sriracha
- Freshly ground black pepper
Veggies and noodles:
- 2 tablespoons peanut oil
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 1 cup broccoli florets
- 4-5 green onions, sliced (save some for garnish)
- 1/2 small red cabbage, sliced or shredded (save some for garnish)
- 4-5 garlic cloves, minced
- 1 15-ounce can baby corn
- 2 tablespoons fresh Thai basil leaves
- Lime juice, as needed
Garnish
- 1/4 cup green onions, sliced
- 1/2 cup cabbage, finely shredded
- 2 tablespoons fresh Thai basil leaves
- 4 lime wedges
- 2 tablespoons toasted sesame seeds or peanuts
Instructions
For the tofu:
- Press tofu for at least 30 minutes using a tofu press or wrapped in a kitchen towel and placed between plates with a heavy object on top.
- Make the marinade by mixing all the ingredients together in a small bowl.
- Slice the tofu into cubes or triangles, then pour the marinade over the tofu. Let the marinade soak into the tofu for at least 30 minutes.
- Remove the tofu from the marinade and reserve the marinade.
- Prepare to cook the tofu in a wok, or large cast iron or frying pan. Coat the pan in a thin layer of peanut or vegetable oil and turn the heat to medium high.
- Pan fry the tofu for 4-5 minutes on each side, flipping with a metal spatula, until crispy and golden. Transfer to a plate.
For the peanut sauce:
- Prepare the peanut sauce by mixing all ingredients together in a small bowl. Set aside.
For the noodles
- Add the noodles to the boiling pot of water. Cook according to package directions.
- Drain the cooked noodles, and pour the reserved tofu marinade over them. If the marinade doesn't coat the noodles, add a few splashes of sesame oil, lime juice, or soy sauce according to taste.
For the veggies:
- Heat the oil over medium high heat.
- Add the onions and stir fry for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the celery, broccoli, green onions, cabbage, and garlic. De-glaze the pan with lime juice if necessary.
- Stir fry until all the vegetables are soft and almost cooked through. Add the baby corn, then stir fry for 1 more minute.
- Turn off the heat and stir in fresh Thai basil, if using.
To serve:
- Place a scoop of noodles on the plate and top with a couple scoops of veggies.
- Place a few pieces of tofu on top.
- Drizzle some peanut sauce over the veggies and tofu.
- Garnish with sliced green onions, shredded cabbage, and Thai basil leaves.
- Squeeze a bit of lime on top and sprinkle with peanuts or sesame seeds.
Notes
Each component of the recipe can be prepared simultaneously. You can chop the veggies and make the peanut sauce while the tofu is pressing and marinating, and cook the noodles and veggies at the same time. It'll go even faster if two people are preparing dinner!
Gluten-Free Option: Replace the soy sauce with tamari or Bragg's Liquid Aminos.
Nutrition Information:
Yield: 4 Serving Size: 1/4 recipeAmount Per Serving: Calories: 686Total Fat: 51gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 0mgSodium: 1604mgCarbohydrates: 48gFiber: 11gSugar: 18gProtein: 24g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
I paired this dish with a simple cocktail of homemade cucumber vodka and ginger ale.
Alex
I made this recipe last week, and it was absolutely delicious! I wrote a post about it on my blog, I’d love it if you could check it out. Thanks. 🙂