Best Pad Thai With Tofu Recipes

QUICK AND EASY PAD THAI WITH TOFU

Steps:

• Grind the roasted peanuts to a rough paste in a pestle and mortar with the chilli flakes, garlic cloves, muscovado sugar and a small handful of chopped coriander stalks.
• Heat the oil in a large frying pan over a medium heat and fry the cubed extra-firm tofu until golden, then scoop out and drain on kitchen paper. Add the king prawns to the pan. Fry until just pink, then remove and set aside.
• Reduce the heat and fry the shallots until golden, then add the chilli peanut paste and fry for 2-3 minutes. Finely chop the chard, keeping the stalks and leaves separate. Add the stalks to the pan and stir-fry for 3-4 minutes until beginning to soften. Add the flat rice noodles to the pan, then return the tofu and prawns to the pan with the chard leaves.
• Stir-fry to mix and heat through. Season with soy sauce, fish sauce and the lime juice. Serve with extra peanuts sprinkled on top and lime wedges.

PAD THAI WITH TOFU

Steps:

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

PAD THAI

Steps:

• Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
• Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
• Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
• Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
• Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
• If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
• Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
• Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.

GRILLED TOFU AND CHICKEN PAD THAI

Steps:

• Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
• Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

PAD THAI WITH SHRIMP AND TOFU

Steps:

• Start by soaking the flat rice noodles in slightly hot water for 30-50 minutes. Lets prepare the other ingredients while soaking.
• Cut the firm tofu into matchsticks cuts (thin strips about 1 inch long). Fry the tofu in 1 tbsp peanut oil until golden on all sides. Set aside.
• Add salt to egg and gently stir.
• Prepare the sauce. Combine fish sauce, sugar, soy sauce, Thai Style Chili Sauce, Tamarind juice concentrate, ketchup, and chili pepper. Set aside.
• Heat up 1 tbsp peanut oil over medium-high fire; add garlic, ginger, and crushed red pepper.
• Once garlic begin to brown, add cabbage, stir until soften.
• Add the prepared sauce.
• Add the flat rice noodles, stirring quickly to prevent from sticking. Taste the noodles to check firmness. Noodles should be heavier in taste at the moment, but if it's not soft enough, add a little water and cook a bit longer.
• Put noodles to one side, crack egg into pan, and in about 20 seconds, scramble and fold into noodles.
• Add shrimp, stir for 30 seconds.
• Add bean sprouts, green onion, firm tofu, and peanuts.
• When shrimps are pink on both sides, remove from fire.
• Serve with cilantro and lime juice.

PAD THAI WITH TOFU

Steps:

• To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
• To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes.
• Add sauce and tofu; cook 1 minute.
• Stir in coconut milk; cook 2 minutes.
• Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
• Serve with lime wedges.

TOFU PAD THAI

Steps:

• Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
• Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
• Shred carrots & dice green onions while noodles & tofu are cooking.
• Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
• Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
• Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.