VEGETABLE AND TOFU PAD THAI
Make this healthy version of the tasty Thai classic in less time than it takes to have it delivered. If you have fish sauce and aren't a strict vegetarian, substitute it for the soy sauce. It will give the dish deeper flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 14
Steps:
- Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
- In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
- Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among 4 plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
Nutrition Facts : Calories 473 g, Fat 18 g, Fiber 4 g, Protein 20 g, SaturatedFat 3 g
PAD THAI WITH TOFU
This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.
Provided by Van Dana
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 15
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, Carbohydrate 61.1 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 3 g, Protein 14.4 g, SaturatedFat 2.5 g, Sodium 1579.2 mg, Sugar 7.8 g
PAD THAI
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. Some ingredients in this recipe may be unfamiliar. The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don't need to be boiled; instead, you soak them in hot water until they're tender. Meanwhile, make a sauce from tamarind paste, now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. It can vary widely in its potency, so be sure to taste as you go. Fish sauce (nam pla) is another important ingredient. Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste. Honey and rice vinegar round things out.
Provided by Mark Bittman
Categories dinner, quick, weekday, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.
- Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
- When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 26 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 1872 milligrams, Sugar 29 grams, TransFat 0 grams
TOFU PAD THAI
This Pad Thai recipe I find easy to make & extremely tasty. I have ulcerative colitis so I'm always trying to create of find low fiber recipes that won't hurt my stomach. I love Pad Thai but restaurant food is hard to digest. This tasted just as good as Pad Thai that we use to order at a restaurant in the neighborhood except it didn't hurt my stomach to eat it!
Provided by BunnyBot
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
- Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
- Shred carrots & dice green onions while noodles & tofu are cooking.
- Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
- Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
- Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.
More about "tofu pad thai recipes"
PAD THAI WITH TOFU RECIPE | MYRECIPES
From myrecipes.com
4/5 (14)Calories 385 per servingServings 5
- To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (112)Calories 461 per servingCategory Entree
- To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
- Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
- Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
EASY VEGETARIAN TOFU PAD THAI - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (20)Total Time 25 minsCategory DinnerCalories 360 per serving
- Cook the rice noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside.
- Heat 2 teaspoons canola oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper, and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. To the wok, add the green onions, sauce mixture and noodles and cook for 2 minutes. Stir in the tofu, bean sprouts, and ¼ cup cilantro until well-combined.
HOW TO MAKE TOFU PAD THAI - BEST TOFU PAD THAI RECIPE
From goodhousekeeping.com
BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
From feastingathome.com
TOFU PAD THAI RECIPE - TASTING TABLE
From tastingtable.com
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PAD THAI | RECIPETIN EATS
From recipetineats.com
PAD THAI KITCHEN - 85 PHOTOS & 77 REVIEWS - YELP
From yelp.com
SMOKED TOFU PAD THAI RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary McCartneySteps 4Difficulty Easy
TOFU PAD THAI - HOW TO MAKE TOFU PAD THAI - FOOD52
From food52.com
EASY VEGAN TOFU PAD THAI RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
VEGETARIAN PAD THAI RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGAN PAD THAI WITH TOFU - SIX HUNGRY FEET
From sixhungryfeet.com
NONA LIM PAD THAI & AIR FRIED TOFU - HODOFOODS.COM
From hodofoods.com
HOW TO MAKE VEGAN PAD THAI | RECIPES | BLOG | CHAOPHRAYA THAI ...
From chaophraya.co.uk
TOFU PAD THAI RECIPE | @ATKINS
From atkins.com
VEGAN PAD THAI WITH TOFU RECIPE | EATINGWELL
From eatingwell.com
COPYCAT SOFRITAS RECIPE
From simplyrecipes.com
TOFU PAD THAI RECIPE {30 MINUTES!) - SIMPLY QUINOA
From simplyquinoa.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #side-dishes #beans #asian #thai #low-fat #vegetarian #dietary #low-cholesterol #low-saturated-fat #soy-tofu #healthy-2 #low-in-something
You'll also love