Since going gluten free it has been hard to find a pad thai that is made without soy sauce. So I have taken matters into my own hands and perfected what I would like to think is the perfect at home Vegetarian tofu pad thai. Loaded with sautéed veggies and coated in a spicy, tamarind sauce. Topped with crushed peanuts, chopped cilantro and green onions. This is comfort in so many ways!
Tips For Making Vegetarian Tofu Pad Thai
The Sauce
When I make the sauce I like to make it first in a liquid measuring cup. This allows me to adjust the seasonings. I use coconut aminos to make it gluten free but you could also use tamari. If you are not gluten free you can use regular soy sauce.
If you are not able to find tamarind paste you can substitute with 1 tbsp of lime juice.
You may also sub out water for vegetable stock if you need too.
Vegan
If you want this to be vegan you would need to omit the egg. You can sub with Just Egg if you still want an egg substitute. Every thing else in the dish is vegan friendly.
Noodles
Rice noodles are what is classically in pad thai. This also makes this a gluten free dish. I have found the best way to cook rice noodles is bring your water to a boil. Add in your rice noodles. Turn off the heat. Cover and let it sit for 10 minutes. This won’t make you noodles over cooked and gummy like it sometimes does if you cook them.
Vegetables
Feel free to add more vegetables to it besides just carrots and mushrooms. I like mine simple but you could definitely add more to it. Broccoli and bell peppers would also be a nice addition.
I am not a fan of bean sprouts however traditionally pad thai has them as a garnish on top along with green onions, cilantro, crushed peanuts and fresh squeezed lime.
Peanuts
Peanuts are a great crunch for this dish. I crush mine in my mortar and pestle but you could also put them in a zip lock bag and mash them with the bottom of a jar.
This dish hold up well is an airtight container in the fridge for about 4 days.
Vegetarian Tofu Pad Thai
Equipment
- Wok
Ingredients
- 10 Oz Rice Noodles
- 2 Tbsp Avocado oil
- 2 Eggs lightly beaten or Just Egg if Vegan
- 1 Box Tofu Pressed and cut into cubes
- 2 Carrots Peeled and shredded
- 2 Garlic Cloves Minced
- 1 Cup Shiitake mushrooms Sliced
- 4 Green Onions White and green parts separated and thinly sliced
- 2 cup Roasted Salted Peanuts crushed
- 1/4 cup fresh cilantro leaves Chopped
- 1 Lime Sliced for garnish
Sauce
- 1 Tsp Tamarind paste
- 2 Tbsp Hoisin Sauce Gluten Free
- 1 Tbsp Maple Syrup
- 1/4 Cup Vegetable Stock
- 1 Tbsp Mirin
- 3 Tbsp. Coconut Aminos
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Sriracha or Sambal
Instructions
- Cook rice noodles according to package instructions; drain.
- In a small bowl, whisk together ingredients for sauce. When tasting it should start with a sweet taste, followed by sour and ends in heat.
- In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat the pan.
- Press tofu. Cut into chunks and brown on both sides in pan. Set aside.
- Add 2 tbsp oil.
- Sauté carrots, garlic, mushrooms and green onion whites to skillet and cook until softened.
- Add in Egg Mix and scramble.
- Add back in tofu and noodles.
- Add in sauce and gently toss to combine.
- Top with peanuts, cilantro, and scallion greens. Serve with lime wedges.