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A colorful plate of High Protein Tofu Pad Thai topped with peanuts and lime wedges.
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High Protein Tofu Pad Thai

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 455kcal

Ingredients

  • 8 oz dried flat rice noodles
  • 14 oz extra -firm tofu, pressed and cubed
  • 2 tbsp peanut oil, divided
  • 2 large eggs , whisked
  • 1/2 cup shelled edamame
  • 3 cloves garlic , minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup tamarind paste
  • 1/4 cup fish sauce
  • 2 tbsp coconut sugar
  • 1 tbsp sriracha sauce
  • 2 cups fresh bean sprouts
  • 1/2 cup garlic chives, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, crushed
  • 1 lime , cut into wedges

Instructions

  • Soak rice noodles in hot water for approximately 20 minutes until flexible but al dente, then drain and set aside.
  • Whisk tamarind paste, fish sauce, coconut sugar, and sriracha in a small bowl until the sugar dissolves.
  • Heat 1 tablespoon of peanut oil in a large wok over medium-high heat; sear tofu cubes until golden brown on all sides, then remove tofu from the wok.
  • Add the remaining tablespoon of oil to the wok and sauté garlic and ginger for 30 seconds until fragrant.
  • Push the aromatics to the side, pour in the whisked eggs, and scramble until just set.
  • Add the drained noodles, seared tofu, edamame, and the prepared sauce mixture to the wok.
  • Toss all ingredients vigorously for 2 to 3 minutes using tongs until the noodles have absorbed the sauce.
  • Fold in the bean sprouts and garlic chives, cooking for an additional 60 seconds until slightly wilted.
  • Serve immediately garnished with crushed peanuts and lime wedges.