Thai Tamarind Pad Thai with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A zesty stir-fry of rice noodles, tofu, and tamarind sauce, garnished with herbs. This thai-inspired vegetarian (gluten-free) ready in about 40 minutes pairs rice noodles, tofu, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 25 min Cook: 15 min Serves 4 Thai cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice noodles in hot water for 8-10 minutes, or until pliable but still slightly firm to the bite. Drain thoroughly and set aside. Tip: Avoid over-soaking to prevent mushiness.
  2. Step 2: Press the 1 block tofu for 15 minutes to remove moisture, then cut into 1/2-inch cubes. Heat 1 tbsp oil in a wok or large skillet over medium-high heat, add tofu, and sauté for 4-5 minutes until golden brown and crispy on the edges. Tip: Pressing the tofu ensures it firms up and absorbs the sauce better.
  3. Step 3: Add 2 tbsp tamarind paste and 1/4 cup water to the pan, stirring until the sauce becomes glossy and fragrant (about 2 minutes). Reduce heat to medium-low and add the drained noodles, stirring to coat evenly.
  4. Step 4: Toss in 1/2 cup bean sprouts and cook for 2-3 minutes until they brighten in color and soften slightly. Add the juice of 1 lime, stirring until the sauce thickens enough to coat the back of a spoon (about 1 minute).
  5. Step 5: Remove from heat and stir in 1/4 cup peanuts. Serve immediately, garnished with additional lime wedges and crushed peanuts if desired. Tip: Add peanuts at the end to preserve their crunch.

Frequently asked questions

How long does Thai Tamarind Pad Thai with Tofu take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thai Tamarind Pad Thai with Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Thai Tamarind Pad Thai with Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thai Tamarind Pad Thai with Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Thai Tamarind Pad Thai with Tofu gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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