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Crispy Pad Thai with Tofu Recipe Easy Homemade with Crushed Peanuts

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A quick and easy homemade Pad Thai featuring crispy tofu, tangy tamarind sauce, and crunchy crushed peanuts. Perfect for weeknight meals and tofu lovers looking for a flavorful, plant-based dish.

Ingredients

Scale
  • 8 oz (225 g) rice noodles (preferably flat, about ¼ inch wide)
  • 2 tbsp vegetable oil (or peanut oil for a hint of nuttiness)
  • 14 oz (400 g) firm tofu, pressed and cut into cubes (extra firm recommended)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten (optional)
  • 3 tbsp tamarind paste
  • 2 tbsp fish sauce (or soy sauce for vegetarian/vegan swap)
  • 2 tbsp palm sugar or brown sugar
  • 1 tbsp lime juice (freshly squeezed)
  • ½ cup roasted peanuts, crushed
  • 2 green onions, sliced thin
  • 1 cup bean sprouts
  • Fresh cilantro leaves (optional)
  • 1 lime, cut into wedges

Instructions

  1. Place 8 oz rice noodles in a large bowl and cover with hot water. Soak for about 10 minutes until pliable but still slightly firm. Drain and set aside.
  2. Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
  3. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and lime juice until sugar dissolves. Adjust sweetness or tanginess to taste. Set aside.
  4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook without moving for 3-4 minutes until golden and crispy on one side. Flip and cook other sides for a total of 6-8 minutes. Remove tofu and drain on paper towels.
  5. In the same pan, sauté minced garlic for 30 seconds until fragrant. Push garlic to the side, pour in beaten eggs, and scramble gently until just set (1-2 minutes).
  6. Add soaked noodles to the pan. Pour sauce over noodles and toss gently but thoroughly to coat. Cook for 2-3 minutes to allow noodles to absorb flavors and begin to crisp slightly on the bottom.
  7. Add crispy tofu back into the pan and toss carefully to combine. Cook for 1 more minute to heat through.
  8. Plate the Pad Thai and top with crushed peanuts, green onions, bean sprouts, and cilantro leaves. Serve with lime wedges.

Notes

Press tofu well to remove moisture for best crispiness. Use high heat and avoid overcrowding the pan when frying tofu. Soak noodles just until pliable to avoid mushiness. Adjust sauce sweetness and tanginess to taste. For vegan version, omit eggs and use soy sauce or coconut aminos instead of fish sauce.

Nutrition

Keywords: Pad Thai, tofu recipe, crispy tofu, homemade Pad Thai, crushed peanuts, easy Thai recipe, plant-based protein, vegetarian Pad Thai, gluten-free Pad Thai

Find it online: https://magnetmeal.com/crispy-pad-thai-with-tofu-recipe-easy-homemade-with-crushed-peanuts/