This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
This modified Tofu Pad Thai recipe doesn’t require any special ingredients and only takes about half an hour to make. I’m also including peanut-free variations, for my nut-allergy friends.
Tofu Pad Thai with Simple Ingredients
This tofu pad thai isn’t 100% authentic. I sacrificed some authenticity to make this recipe easy for anyone to put together. Let’s talk substitutions!
Traditional pad thai uses fish sauce for flavoring, but obviously this vegan version doesn’t contain fish sauce. To get the sort-of-funky, tangy, fishy flavor of fish sauce, I’m using a mix of soy sauce, miso paste, and lime juice.
My family eats peanuts, but we have some friends who don’t, so I like to come up with peanut-free options as often as possible. If you don’t do peanuts, it’s very easy to make this recipe peanut-free or even totally nut-free.
Just use sunflower or organic canola oil in place of peanut oil for frying. For garnish, substitute cashews, pumpkin seeds, or sunflower seeds to get that crunch without any peanuts.
The last substitution option here is for the noodles. Pad thai noodles are delicious and authentic, but if you don’t have access to a specialty store, they might be hard to find.
Luckily, regular old fettuccine works beautifully as a substitute for pad thai noodles. It’s not exactly the same, but once you add all of the good seasonings to this dish, it’s definitely close enough.
I’ve also added broccoli to this dish, because for me, a meal isn’t complete without something green. Broccoli isn’t normally in pad thai, so feel free to omit it or substitute the same amount of another vegetable, if you like.
Preparing the Tofu
Tofu is the real star of this vegan pad thai recipe, so don’t skimp on the pressing!
Whenever I need to press my tofu, I use my EZ Tofu Press. It gets out an average of 1/2 cup of water per block, which gives you lovely, super firm tofu that’s ready to drink in your flavorful marinade.
I also love that the EZ Tofu Press, unlike a colander, keeps your tofu’s rectangular shape. That’s what you want for a recipe like this one, where you’re going to cube that pressed tofu before marinating and cooking.
More Easy Tofu Dishes
Are you obsessed with tofu, like I am? Here are some more easy tofu recipes to add to your cooking arsenal!
- Easy Seaweed Salad with Crispy Tofu
- Baked Vegan Po’ Boy with Easy Vegan Remoulade
- Magical Tofu Egg Salad
- Kung Pao-Inspired Tofu with Gin-Soaked Sauce
- Baked Tofu Stir Fry
Tofu Pad Thai
- 1 block extra firm tofu – pressed and cubed
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons red miso paste* – dissolved in 3 tablespoons warm water
- 1 tablespoon lime juice
- 1 tablespoon organic sugar
For the Pad Thai
- 2 tablespoons peanut oil** – or sunflower oil or organic canola oil
- 1 bunch green onion – coarsely chopped. Set aside 1/4 cup of the green parts for garnish
- 4 cloves garlic – minced
- 1 tablespoon minced fresh ginger
- 4 cups broccoli florets – optional, but recommended!
- 8 ounces fettuccine OR pad thai noodles*** – 1/2 of a 16 ounce box, cooked. (Cook the noodles while the tofu marinates.)
- 1 cup bean sprouts
- 1/4 cup chopped fresh cilantro
- 1/2 cup peanuts** – crushed; salted or unsalted is fine
- 1 lime
Marinate the Tofu
- Arrange the tofu cubes in a shallow bowl. In a small bowl or cup, whisk together the marinade ingredients, and pour it over the tofu. Set aside to marinate while you prep the remaining ingredients.
Make the Pad Thai
- Heat 1 tablespoon of the oil in a large skillet on medium-high heat, and cook the tofu (reserving the extra marinade), for about 5-7 minutes, until starts to get nice and browned. Set aside in a bowl or on a plate.
- Heat the rest of the oil, and add the green onion, garlic, ginger, and broccoli. Cook, stirring, for 4-6 minutes.
- Add the cooked noodles to the pan along with the reserved marinade and the cooked tofu. Cook, stirring, until the noodles are heated and well-coated in the marinade, just a few more minutes.
Garnish and Serve
- Divide the contents of the pan into four bowls, and serve topped with 1/4 cup bean sprouts, 1 tablespoon cilantro, 2 tablespoons peanuts, and 1/4 of a lime.
- *If you can’t find miso paste at your grocery store, just use another 3 tablespoons of soy sauce instead.
- **For a peanut-free version, use one of the alternative oils, and replace the peanuts with cashews, pumpkin seeds, or sunflower seeds, depending on what other allergies you’re dealing with.
- * **If your grocery store doesn’t carry pad thai noodles, fettuccine will work just fine.