Pad Thai with Tofu
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Pad Thai with Tofu

1. Tofu, drained and cubed - 1 (12 ounce) package
2. Cornstarch - 1 tablespoon
3. Vegetable oil, divided - 3 tablespoons
4. Dry rice stick noodles - 8 ounces
5. Water - ¼ cup
6. Sriracha hot sauce - ¼ cup
7. Soy sauce - ¼ cup
8. White sugar - 2 tablespoons
9. Tamarind concentrate - 1 tablespoon
10. Red pepper flakes - 1 teaspoon
11. Onion, sliced - ½
12. Egg (Optional) - 1
13. Chopped spring onions - 2 tablespoons
14. Crushed peanuts - 1 tablespoon
15. Lime, cut into wedges - 1

How to cook deliciously - Pad Thai with Tofu

1. Stage

Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.

2. Stage

Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.

3. Stage

Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.

4. Stage

Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.

5. Stage

Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.