Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes, and toss with cornstarch.
Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; sauté 7 minutes or until golden. Remove tofu from pan.
Heat 1 teaspoon oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Place 1 cup noodle mixture on each of 4 plates. Top each with 1/2 cup tofu and 1 1/2 teaspoons peanuts. Serve with lime wedges.
I changed the sauce guided by the other reviewers: left out the sugar, cut the sriracha sauce to 2 tsp, replaced the ketchup with chili sauce, and added a little lime juice. To solve the bland tofu problem, I substituted Peanut-crusted tofu, a recipe also available at CL. I gave it 3 stars because I think this rating system is silly---we jump from a "Good" recipe to one worthy of a special occasion? Where's the "Very good" but not necessarily something I would serve to company? Anyway, we liked it with my changes and I served it with a carrot salad with scallions, dried cranberries and a ginger dressing.
Pros: This recipe was fairly fast and easy, and it was fun to make.
Cons: The cornstarch was pointless. The tofu was not "crunchy" although I made it nicely browned. The ketchup was completely overwhelming. The strong ketchup taste did not blend well with the fish sauce. It lacked a real "Thai" feel.
That being said, was it terrible? No, but it won't get filed under "keepers," and I won't dare make it for company or recommend it to anyone.
Forget the tofu (I tried it, but it didn't add much considering the effort involved). The rest of the recipe (including the onions, peanuts & cilantro) is a great spicy noodle dish. Like the others, the ketchup made me wary but it turned out great!
I love this recipe, and I did not alter it a bit. I don't think the tofu adds anything to the flavor of any Pad Thai recipe, so I'm not sure what the other reviewers were expecting (if the cornstarch didn't stick, the tofu was likely not dry enough- it'll congeal and turn into a paste like it always does when you mix cornstarch with water). I also did not find the ketchup to be overwhelming. I wonder whether their substitutions and additions altered the flavor balance and made the ketchup more notable? My husband loves Pad Thai, does not love tofu, and really enjoys this flavorful recipe. He'd probably prefer chicken, but we do our part for the planet and our bodies by eating vegetarian AT LEAST once a week. We do like hot, spicy food, but this one isn't over the top, in my opinion. Great recipe :) We don't have kids, so I can't speak to altering it for children.
This is my go to Pad Thai recipe! It's the best I've seen using unauthentic ingredients and my tofu-hating husband loves it! Depending on my mood, I tend to reduce the chili sauce to 1/2 tbsp or 2 tsp. I also toss the tofu in a bit of salt with the cornstarch for more flavour.
I am a ketchup snob, and could not believe that anything made with ketchup could taste like authentic asian food. It works pretty well, mixed with fish sauce and siracchi. The result is very hot and very sweet - I will cut down on both the siracchi sauce and sugar next time. Served with limes, and the lime juice really adds a needed zip. Served with bean sprouts as well as cilantro; l left out the peanuts b/c we don't care for them. I've made this twice now, and the second time the cornstarch sort of congealed and didn't stick to the tofu. Don't know why that happened, but the overall result was good and crunchy. Don't mix the tofu into the sauce and noodles -- it loses its crunchy texture. Overall, a solid dish. I will make it again.
I was so surprised to enjoy this recipe! I saw 'fish sauce' and 'ketchup' and got a bit nervous. When I added the fish sauce the whole house smelled like cat/fish food-- and I was still nervous. I used olive oil to cook the tofu, which came out nice and crispy. I used two packages of rice noodles, so the sauce was not as thick as it probably should have been. However, the mixture of all the flavors actually came together and was a wonderful dinner! Just enough hot sauce for a kick without drinking a gallon of water.
I omitted the hot sauce in the hope my kids would eat this -- but I added Crystal extra hot sauce to my husband's and my bowls. Without the hot sauce, the dish is way too sweet and ketchupy -- as other reviewers have suggested, I'll cut down on the ketchup next time. The hot sauce made quite an improvement. I'd also stir in the tofu at the end so it could get more of the sauce flavor. Without the heat, two of my kids devoured their noodles, but left most of their tofu aside. With the hot sauce, my husband ate 2 1/2 bowls. So, I'll definitely rework this and try again sometime.
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