Crispy Tofu Pad Thai
Sheet-pan tofu pad thai with a sticky-spicy tamarind sauce, crunchy peanuts, and lime brightness. Ready in under 25 minutes, no wok required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- 4 oz rice noodles (pad thai width)
- 2 tbsp tamarind paste
- 1.5 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp palm sugar (or brown sugar)
- ½ cup roasted peanuts, crushed
- 1 whole lime (juiced + wedges for serving)
- 2 whole scallions, sliced
Instructions
- 1
Press tofu between paper towels with a weight for 5 minutes to remove excess moisture.
- 2
Cut tofu into 0.5-inch cubes. Boil rice noodles in salted water until just tender, ~4 minutes, then drain.
- 3
Whisk tamarind paste, fish sauce, and palm sugar with 2 tbsp water until sugar dissolves.
- 4
Heat 2 tbsp oil in a large skillet over medium-high. Pan-fry tofu 8–10 minutes, stirring occasionally, until edges golden and crispy.
- 5
Add drained noodles and tamarind sauce to the skillet. Toss constantly for 2 minutes until noodles are glossy and warmed through.
- 6
Remove from heat. Stir in lime juice. Top with crushed peanuts, scallions, and lime wedges; serve immediately.
Tools you’ll need
- paper towels
- 12-inch skillet
- cutting board + knife
- pot for boiling
- small bowl (for sauce)
- whisk
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