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Tofu Pad Thai with chopsticks cropped photo
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5 from 20 votes

Tofu Pad Thai

Tofu Pad Thai is on Sweet Caramel Sunday! Tofu mixed with noodles, fresh herbs, chilli, nuts and egg make this vegetarian Pad Thai, better than take-out! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Asian Fusion, Australian, International
Keyword: tofu dinner, tofu pad thai
Servings: 4
Calories: 325kcal
Author: Adrianne


Tofu Pad Thai

  • 1 450 grams firm tofu
  • 2 tbsp sesame oil
  • 1 bunch shallots
  • 125 grams rice noodles
  • salt and pepper to season
  • ½ bunch coriander fresh, torn or chopped
  • 4 eggs free range
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • ¼ cup granulated nuts
  • 2 long green chillis
  • 1 whole lime cut into wedges


Tofu Pad Thai Method

  • Cut your tofu into small cube shape pieces. 
    Tofu cut into cubes on a wooden chopping board
  • Add a little peanut oil to the fry pan, turn on to a medium heat and add tofu. Season with salt and pepper and fry, turning the pieces until all sides of the pieces are a light crispy brown 
    Tofu cut into cubes on a wooden chopping board
  • Cut shallots into small pieces 
    Shallots sliced on timber chopping board
  • Crack eggs and whisk in a medium size jug so the yolks are pierced and mixed with the yolks 
    Fried tofu pieces in a large fry pan
  • Add a more oil to the pan and add your egg. Cook, breaking into small slices as you go.  Turn off heat when cooked, remove from pan and set aside 
    Fried eggs chopped up in a fry pan
  • Place noodles in a heat proof bowl. Add boiling water and leave stand for 3- 5 mins. Rinse and chop into 1 inch segments (roughly) when done 
    Tofu Pad Thai ingredients on white background
  • Add a splash of oil to the pan, followed by minced garlic and ginger, add shallots and lightly fry till they are bright green. 
  • Add the tofu, noodles, fish sauce, brown sugar, and lime juice back to the fry pan. Sprinkle nuts over the dish and stir to combine 
  • Garnish with freshly torn coriander, chilli and lime wedges 
    Tofu Pad Thai in a blue bowl with chopsticks


  • You really need to get the firm tofu for this dish (it will say that on the packet). Silken or medium won't work as it will turn to mush)
  • You can use Peanut Oil if you don't have sesame oil
  • I like the granulated nuts as they are already in little pieces for you 
  • You can use salted or toasted peanuts if you prefer instead of granulated nuts 


Calories: 325kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 903mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 6.3mg | Calcium: 50mg | Iron: 1.3mg