Vegan Pad Thai with Tofu and Tamarind
This is the kind of takeout-style dinner that proves you genuinely don't need eggs, fish sauce, or oyster sauce to get deep, satisfying flavor on the table. The sauce is built from tamarind concentrate, tamari, coconut sugar, and a hit of sriracha — tangy, savory, and just a little sweet in a way that clings beautifully to every strand of rice noodle. Pressing the tofu before cooking is the move that makes it golden and firm rather than soft and steamy, so each cube holds its own against the bold sauce. Bean sprouts go in right at the end so they stay crisp, and the whole stir-fry comes together in minutes once your prep is done. Finishing bowls with scallion greens, chopped peanuts, and a squeeze of fresh lime adds brightness and crunch that make it feel restaurant-worthy. This recipe serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping a few lunches ahead.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried flat rice noodles (about 3mm wide)
For the tofu
- 14 oz extra-firm tofu
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
For the sauce
- 3 tbsp tamarind concentrate
- 3 tbsp tamari
- 2 tbsp coconut sugar
- 1 tbsp rice vinegar
- 1 tsp sriracha
For the stir-fry
- 3 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 1 cup bean sprouts
For serving
- ⅓ cup roasted peanuts, roughly chopped
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
Instructions
- 1
Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels. Set a heavy skillet or cutting board on top and press for 20–30 minutes, until the towel has absorbed most of the surface moisture. Cut the pressed tofu into ¾-inch cubes.
- 2
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 20–25 minutes, until pliable and just barely tender but still with a firm bite — they will finish cooking in the wok. Drain in a colander and set aside.
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