20-Min Pad Thai with Crispy Tofu
Chewy rice noodles, caramelized tofu, and a tangy-sweet tamarind sauce, topped with crushed peanuts and fresh bean sprouts. One-skillet dinner that tastes like takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- 8 oz rice noodles (pad thai width)
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1.5 tbsp brown sugar
- 1 cup fresh bean sprouts
- ½ cup roasted peanuts, crushed
- 1 whole lime (juiced)
Instructions
- 1
Press tofu between paper towels for 2 minutes, then cube into 1-inch pieces.
- 2
Boil rice noodles in salted water until just tender, 3–4 minutes. Drain and set aside.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Add tofu and sear 3 minutes per side until edges turn golden brown.
- 4
Whisk tamarind paste, fish sauce, sugar, and 2 tbsp water in a bowl until sugar dissolves.
- 5
Pour sauce over tofu. Add cooked noodles and toss over medium heat for 2 minutes until noodles glisten and sauce clings.
- 6
Serve immediately topped with bean sprouts, crushed peanuts, and a squeeze of fresh lime juice.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling noodles
- small bowl for sauce
- whisk
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
