Crispy tofu pad thai
Pad Thai is a takeaway favourite in many Kiwi homes, and this vegetarian version will make the whole family smile! With pieces of crispy tofu and crunchy bean sprouts, you’ll be adding this recipe to your weekly meal plan in no time.
View the method
- ¼ cup brown sugar
- Juice of 1 lime
- ¼ cup fish sauce
- 3 Tbsp oyster sauce
- Rice bran or vegetable oil
- 300g firm tofu, cubed and pat dry
- 200g dried Pad Thai noodles
- ½ brown onion, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 cups bean sprouts
- 1 spring onion, finely sliced
- ⅓ cup chopped peanuts
- Lime wedges, to serve
Back to ingredients
- In a small jug or bowl, mix together the brown sugar, lime juice, fish sauce and oyster sauce. Stir until well combined, then set aside.
- In a large frying pan, bring a drizzle of oil to a medium high heat. Once hot, pan fry the tofu pieces until golden and crispy; around 1-2 minutes each side. Place onto a plate lined with a paper towel, and set aside.
- Soak the rice noodles as per pack instruction.
- Into the same frying pan, add the onion and garlic, and cook while stirring for 2-3 minutes over a medium heat or until the onion has softened. Push the onion to one side, then pour in the eggs and scramble before stirring through the onion.
- Add the tofu, noodles and bean sprouts to the pan, then toss to combine. Pour the sauce over the noodles, then gently stir for 2-3 minutes or until the sauce has coated the noodles.
- Sprinkle the spring onion and chopped peanuts over the noodles, then serve immediately alongside fresh lime wedges.