TOFU MARINADE FOR PAD THAI RECIPES

PAD THAI WITH TOFU RECIPE | ALLRECIPES

Pad Thai with Tofu Recipe | Allrecipes image

This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.

Provided by Van Dana

Categories World Cuisine Asian Thai

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 main-dish servings

Number Of Ingredients 15

Ingredients

1 (12 ounce) package tofu, drained and cubed
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
8 ounces dry rice stick noodles
¼ cup water
¼ cup sriracha hot sauce
¼ cup soy sauce
2 tablespoons white sugar
1 tablespoon tamarind concentrate
1 teaspoon red pepper flakes
½ onion, sliced
1 egg
2 tablespoons chopped spring onions
1 tablespoon crushed peanuts
1 lime, cut into wedges

Steps:

Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

Nutrition Facts : Calories 451.8 calories, CarbohydrateContent 61.1 g, CholesterolContent 46.5 mg, FatContent 16.8 g, FiberContent 3 g, ProteinContent 14.4 g, SaturatedFatContent 2.5 g, SodiumContent 1579.2 mg, SugarContent 7.8 g

VEGAN PAD THAI WITH BAKED TOFU RECIPE | ALLRECIPES

Vegan Pad Thai with Baked Tofu Recipe | Allrecipes image

This vegan pad Thai adaptation is low-carb, flexible, delicious, and one that you could really get used to making! Possible garnishes include basil, parsley, cashews, edamame beans, sesame seeds, and lime wedges. Serve hot, but tastes fine cold as well.

Provided by Nattonori

Categories World Cuisine Asian Thai

Total Time 1 hours 52 minutes

Prep Time 25 minutes

Cook Time 52 minutes

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 (12 ounce) package firm tofu
½ cup soy sauce
¼ cup rice vinegar
¼ cup lime juice
¼ cup coconut oil
2 tablespoons tamarind paste
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
1 tablespoon chile-garlic sauce, or to taste
½ head red cabbage, thinly shredded, or to taste
4 carrots, cut into matchsticks
½ daikon radish, peeled and cut into matchsticks, or to taste
1 red bell pepper, cut into matchsticks
1 onion, sliced
¼ cup water, or as needed
¼ cup roasted flaxseed meal
1 tablespoon peanut butter, or more to taste
2 teaspoons chili powder
1 large pinch Himalayan black salt
1 pinch stevia sugar substitute
2 (12 ounce) packages kelp noodles
2 (14.5 ounce) cans mung bean sprouts, drained, or more to taste
1 bunch green onions, sliced
¼ cup peanuts
¼ cup chopped fresh cilantro

Steps:

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice into 1/2- to 1-inch thick slabs wide enough for easy flipping.
Mix soy sauce, rice vinegar, lime juice, coconut oil, tamarind paste, garlic, ginger, and chili-garlic sauce together in a square container. Fit the tofu slabs in the marinade so they are submerged; marinate at least 15 minutes. Transfer tofu to a oven-proof plate, reserving the marinade.
Preheat the oven to 350 degrees F (175 degrees C).
Combine cabbage, carrots, daikon, red bell pepper, and onion in a skillet over medium heat. Add 1/4 cup water; saute vegetables until tender, 10 to 15 minutes.
Bake tofu in the preheated oven, flipping after 15 minutes, until dry, 30 to 40 minutes. Chop tofu into smaller pieces.
Whisk flaxseed meal, peanut butter, chili powder, black salt, and stevia into the marinade. Let sit until sauce is thickened, about 5 minutes.
Stir kelp noodles and bean sprouts into the cabbage mixture in the skillet; cook and stir until softened and heated through, about 2 minutes. Mix in the sauce; cook and stir until sauce thickens and sticks to the noodles, about 5 minutes. Add chopped tofu, green onions, peanuts, and cilantro.

Nutrition Facts : Calories 497 calories, CarbohydrateContent 49.6 g, FatContent 28.2 g, FiberContent 16.1 g, ProteinContent 20.7 g, SaturatedFatContent 13.8 g, SodiumContent 2330.1 mg, SugarContent 14.4 g

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PAD THAI WITH TOFU RECIPE | ALLRECIPES

This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.
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Reviews 4.2
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