Crispy Tofu Pad Thai

  • RLMaine Posted: 01/09/09
    Worthy of a Special Occasion

    I like spicy food, but I was surprised at the heat in this dish. It was good, but it's definitely not what I would call mild (or even medium). I agree that the tofu was missing something, but all in all this is a tasty & healthy alternative to takeout.

  • Pepita Posted: 01/04/09
    Worthy of a Special Occasion

    Ok recipe - works in a pinch when you don't want to order out. Coming from a tofu lover, the tofu was too bland. Maybe it needed a marinade for a little bit. But actually I think I'll use pieces of chicken tossed in corn starch next time. I also added bean sprouts and many more peanuts. The extras (cilantro, peanuts, etc) make the dish. Also, watch that chile garlic sauce- it packs a whollop.

  • sday1975 Posted: 01/15/09
    Worthy of a Special Occasion

    Very easy to make and very yummy. I'm looking forward to having the leftovers for lunch today!

  • bjames Posted: 01/20/09
    Worthy of a Special Occasion

    I really enjoyed this recipe and will be making it again! I am a huge fan of pad thai and this certainly satisifies any craving that I would have for it. I actually forgot to add the cornstarch and still thought it was fantastic!!

  • carlasm72 Posted: 01/14/09
    Worthy of a Special Occasion

    I agree with the other reviewers for the most part. While the tofu in this dish doesn't add to the flavor, I found the crunchy texture of the sauteed tofu to be a nice addition and to be an improvement over the soggy tofu in most phad thai recipes. The recipe worked well overall but the sauce was not only quite hot (and I love hot food!) but also overwhelmingly ketchup flavored. Next time I would try less ketchup, more fish sauce and maybe some water or lime juice. I added sauteed zucchini, fresh bean sprouts, more peanuts and cilantro and lots of lime. Unless you are a fan of spicy hot food cut way down on the sriracha. I might use this basic recipe again as it came together well, but will likely keep searching for a sauce recipe.

  • RenoTX Posted: 11/11/09
    Worthy of a Special Occasion

    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.

  • reneemdi Posted: 11/17/10
    Worthy of a Special Occasion

    Very yummy. My kids loved it. I serve this with the spicy cucumber salad.

  • reubli Posted: 02/28/09
    Worthy of a Special Occasion

    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.

  • Saecca Posted: 06/17/09
    Worthy of a Special Occasion

    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.

  • kaesha Posted: 01/07/10
    Worthy of a Special Occasion

    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.

  • KimberlySB Posted: 02/01/10
    Worthy of a Special Occasion

    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.

  • jfrankh Posted: 08/29/12
    Worthy of a Special Occasion

    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!

  • tpetricini Posted: 03/16/13
    Worthy of a Special Occasion

    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.

  • oldruth Posted: 07/01/13
    Worthy of a Special Occasion

    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.

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