Tofu Pad Thai Recipe
Prep Time:
10 minutes
Cook Time:
28 minutes
Servings:
4 Servings
Ingredients
  • 1 block (16 ounces) super firm tofu
  • 8 ounces rice noodles
  • 2 tablespoons avocado oil, divided
  • ¼ cup peanut butter
  • ¼ cup + 2 tablespoons soy sauce, divided
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon coconut sugar
  • 1 zucchini or 4 cups spiralized zucchini noodles
  • 1 cup shredded carrots
  • 4 scallions, chopped, plus more for topping
  • 2 cloves garlic minced
  • 2 eggs
  • ¼ cup cilantro, chopped
  • ¼ cup peanuts
Directions
  1. Remove the wrapper from the tofu, and wrap the block in paper towels to remove any water. Cut the tofu into ½-inch cubes
  2. Bring a large pot of water to boil and add the rice noodles. Cook for 7 minutes, then drain.
  3. Add 1 tablespoon of the oil to a frying pan over medium heat and add the tofu. Put the lid on the pan and let it cook, undisturbed, for 10 minutes.
  4. While that is cooking, whisk up the sauce. Combine the peanut butter, ¼ cup soy sauce, fish sauce, rice vinegar, lime juice and coconut sugar. Set aside
  5. Using a spiralizer, spiralize the zucchini. If you don't have a spiralizer, you can buy these pre-packaged zucchini noodles.
  6. When the 10 minutes is up on the tofu, add the 2 tablespoons of soy sauce to the pan and stir the tofu well. Put the cover back on and cook for 10 more minutes.
  7. Now remove the tofu from the pan and add the remaining oil, carrots, scallions, and garlic. Cook for 3 minutes, stirring frequently.
  8. Add the zucchini noodles and stir for 1 minute.
  9. In a small bowl, beat the eggs then scoot the vegetable mixture in the frying pan off to the side and add the eggs. Scramble them, then combine everything together in the pan.
  10. Add the rice noodles and sauce and stir for 1 more minute. Add the tofu back in and stir to combine.
  11. Top with cilantro, extra scallions, and peanuts and serve.