Pad Thai is one of my go-to take-out dishes when I’m in the mood for a big, comforting bowl of noodles. But restaurant dishes can be less than healthy! Restaurants often use lots of oil, and not the best quality. You can enjoy all the bright and satisfying flavors of this popular dish when you make it at home and leave out all the bad stuff. I like to really pile on the veggies when I make this dish.
Another star of this recipe is the extra crispy oven baked tofu-all the flavor and texture of deep fried tofu without all the unnecessary fat. Oven baking gives it a meaty and extra firm texture, while the marinade will caramelise nicely the outside of the tofu.
What is your favorite take-out dish?
Crispy Tofu Pad Thai
Prep time
Cook time
Total time
A deliciously healthy version of your take-out favorite! All whole food plant based and oil free!
Author: Rachel Carr
Recipe type: Entree
Cuisine: Vegan
Serves: 2 servings
Ingredients
Crispy Baked Tofu
- 1 block tofu
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple
- ¼ teaspoon chili flakes
Pad Thai1 recipe baked tofu (see above)
- 4 oz dried rice noodles soaked in water for 20 minutes
- 2 green onions, sliced
- 2 tablespoons coconut sugar or brown sugar
- 3 tablespoons tamari
- 3 tablespoons lemon or lime juice
- 1 pinch ground red chili (optional)
- 1 tablespoon miso
- 3 tablespoons water + more as needed
- 1 clove garlic
- 1 tablespoon fresh ginger grated
- ¼ cup cashews, chopped
- 6 red radishes, julienned
- 1 dozen sprigs cilantro
- 1 lime, cut into wedges
Instructions
For the Crispy Baked Tofu
- Pre-heat oven to 400F.
- Cut tofu into ¼” thick strips about 2”-3” long.
- Combine tamari, rice vinegar, maple and chili flakes in a bowl. Toss with the tofu strips.
- Remove tofu but reserve liquid.
- Cover a baking sheet with parchment paper or foil.
- Place the tofu on the lined baking sheet and place in the oven to bake for 30-45 minutes. Turn every 15 minutes
For the Pad Thai
- Soak the noodles for 20 minutes, or prepare them following the package instructions. They should be firm and not mushy. Rinse in cold water and drain well after soaking.
- Combine the noodles and green onion. Toss well.
- Whisk together the sugar, tamari, lime juice, chile, and miso.
- Heat the water in a large skillet, add the baked tofu an then the garlic and ginger. Cook briefly.
- Add noodles, green onion and sprout mixture. Stir well.
- Add the sugar, tamari, lime and miso mix.
- Cover and cook until hot, stirring frequently.
- To serve, put on a plate with more sprouts and garnish with cashews, radishes, cilantro, and lime.
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This was SO GOOD! I am going to make it again tomorrow. Wow thank you so much for creating this wonderful Pad Thai.
thank you!