Tofu Pad Thai with Crunchy Peanuts and Fresh Lime Wedges
Enjoy a delicious, gluten-free twist on classic Pad Thai featuring pan-seared tofu, rice noodles, and a tangy-sweet sauce. Finished with crunchy peanuts and fresh lime, this quick stovetop recipe is perfect for a satisfying weeknight meal.
- 14 oz extra-firm tofu, pressed and cubed
- 8 oz rice noodles (gluten-free)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 4 stalks green onions, sliced
- 1 medium carrot, julienned
- 1/3 cup unsalted roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
- 3 tbsp gluten-free tamari
- 1 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/4 tsp red pepper flakes (optional)
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Instructions
Cook rice noodles according to package instructions. Drain and set aside.
⏱️ 6 minutesIn a small bowl, whisk together tamari, tamarind paste, brown sugar, rice vinegar, and red pepper flakes to make the sauce.
⏱️ 1 minuteHeat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and sauté until golden and crispy on all sides, about 5 minutes. Remove tofu and set aside.
⏱️ 5 minutes 🌡️ Medium-HighAdd remaining oil to the skillet. Sauté garlic for 30 seconds, then add carrots and cook for 2 minutes.
⏱️ 2 minutes 🌡️ Medium-HighPush veggies to the side, pour in beaten eggs, and scramble until just set, about 1 minute.
⏱️ 1 minute 🌡️ Medium-HighAdd cooked noodles, tofu, sauce, bean sprouts, and green onions. Toss everything together and stir-fry for 2 minutes until heated through.
⏱️ 2 minutes 🌡️ Medium-HighServe hot, garnished with chopped peanuts, cilantro, and lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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