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Vegan Tofu Pad Thai

Vegan dish ready on the table in 15 mins!

Serves: 4 Time: 15 minutes



For the sauce:

60ml tamari or soy sauce

60ml maple syrup

3 tbsp water

2 tbsp rice vinegar

2 tbsp peanut butter

1 tbsp sriracha

For the tofu:

200g firm tofu, cubed

1 tbsp flour

1 tbsp coconut oil or olive oil

For the Pad Thai:

225g thick rice noodles

1 tbsp coconut oil

2 shallots, chopped

2 large carrots, sliced into ribbons or matchsticks

3 cloves garlic, minced

2 handfuls bean sprouts

3 spring onions, sliced (green part)

30g peanuts, chopped, to serve

1 lime, cut into wedges

Pressing Tofu: Wrap a block of tofu in a few paper towels and place it on a plate. Place something heavy on top and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface.


  1. Mix all the sauce ingredients in a bowl and set aside.

  2. In a large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.

  3. Cook the noodles according to instructions on the packaging.

  4. Heat the coconut oil in a wok over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.

  5. Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.

  6. Next, add in the tofu and bean sprouts, and gently mix until well combined. Remove from heat and top with the green part of the spring onions.

  7. Serve with peanuts and lime wedges. YUM!


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Hope you loved it!

Rosie ❤️


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