Crispy Tofu Pad Thai
Sheet-pan tofu pad thai with a sticky-spicy tamarind sauce, crunchy peanuts, and lime brightness. Ready in under 25 minutes, no wok required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Press tofu between paper towels with a weight for 5 minutes to remove excess moisture.
Step 2
Cut tofu into 0.5-inch cubes. Boil rice noodles in salted water until just tender, ~4 minutes, then drain.
Step 3
Whisk tamarind paste, fish sauce, and palm sugar with 2 tbsp water until sugar dissolves.
Step 4
Heat 2 tbsp oil in a large skillet over medium-high. Pan-fry tofu 8–10 minutes, stirring occasionally, until edges golden and crispy.
Step 5
Add drained noodles and tamarind sauce to the skillet. Toss constantly for 2 minutes until noodles are glossy and warmed through.
Step 6
Remove from heat. Stir in lime juice. Top with crushed peanuts, scallions, and lime wedges; serve immediately.
Tools you’ll need
- paper towels
- 12-inch skillet
- cutting board + knife
- pot for boiling
- small bowl (for sauce)
- whisk
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