Crispy Tofu Pad Thai

Plant-based proteins like tofu and peanuts are abundant sources of protein.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 0.0%
  • Fat: 14.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.5g
  • Protein: 15.4g
  • Carbohydrate: 57.5g
  • Fiber: 2.8g
  • Cholesterol: 106mg
  • Iron: 3.3mg
  • Sodium: 845mg
  • Calcium: 374mg

Ingredients

  • 1 (12.3-ounce) package reduced-fat, firm tofu, drained
  • 1 tablespoon cornstarch
  • 6 ounces flat uncooked rice noodles
  • 1/2 cup ketchup
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 2 tablespoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 1 large egg white, lightly beaten
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons unsalted, dry-roasted peanuts, chopped
  • 4 lime wedges

Preparation

  1. 1. 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.
  2. 2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
  3. 3. 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.
  4. 4. 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.
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