Vegan Pad Thai

Classic stir-fried rice noodles with crispy tofu, crunchy bean sprouts, and scrambled tofu-egg substitute, tossed in a tangy-sweet tamarind sauce sweetened with maple syrup instead of the traditional palm sugar and fish sauce.

By YumYum Editorial · Vegan & Vegetarian

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves 4

Ingredients

• 8 oz flat rice noodles (pad Thai style)
• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp neutral oil, divided
• 3 tbsp tamarind paste
• 3 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 3 cloves garlic, minced
• 2 cups bean sprouts, divided
• 3 green onions, cut into 1-inch pieces
• 1/3 cup roasted peanuts, chopped, divided
• to taste Lime wedges and fresh cilantro, to serve

Instructions

1. Soak the rice noodles in warm water for 20-25 minutes until pliable but still firm, then drain.
2. Whisk together the tamarind paste, maple syrup, soy sauce, rice vinegar, and sriracha in a small bowl to make the pad Thai sauce; set aside.
3. Toss the pressed, cubed tofu in cornstarch until lightly coated.
4. Heat 2 tbsp oil in a large wok or skillet over medium-high heat and fry the tofu for 6-7 minutes, turning occasionally, until golden and crisp on all sides; remove and set aside.
5. Add the remaining 1 tbsp oil to the wok, add the garlic, and stir-fry for 30 seconds until fragrant.
6. Add the drained noodles and half the sauce, tossing constantly for 2-3 minutes until the noodles soften and absorb the sauce.
7. Push the noodles to one side, add half the bean sprouts and the green onions to the empty space, and stir-fry for 1-2 minutes.
8. Return the crispy tofu to the wok, add the remaining sauce, and toss everything together until evenly coated and heated through.
9. Remove from heat, fold in half the chopped peanuts, and plate topped with the remaining raw bean sprouts, peanuts, cilantro, and lime wedges.