Tofu Pad Thai


For the sauce:

  • 1/4 cup tomato paste
  • 1/3 cup packed brown sugar
  • 1/4 cup soy sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1 garlic clove minced
  • 1/2 – 1 teaspoon chili paste with garlic

For the noodles:

  • 6.5 ounces dried rice stick noodles
  • 3 tablespoons canola oil
  • 1/2 pound extra-firm tofu pressed to remove liquid, and cut into 1/2 inch cubes
  • 2 large eggs beaten
  • 2 scallions cut into 2-inch lengths
  • green onions cilantro, chopped roasted peanuts, and lime wedges for serving


  1. Mix all of the sauce ingredients together in a small bowl and set aside.
  2. Bring a large stockpot of water to a boil. Drop in the rice stick noodles and toss very well with tongs to make sure they don’t stick together. Cook 2 – 3 minutes, or until al dente. Drain thoroughly.
  3. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add tofu and allow to brown. Use tongs to flip over each piece individually and brown that side. Remove to plate; set aside.
  4. Add a 1/2 tablespoon oil to the pan. Pour in eggs and quickly cook as if you were making scrambled eggs. Once cooked, add the noodles, tofu, and green onions. Pour on sauce and toss to coat. Cook until hot through, about 3 minutes. Sprinkle more green onion, cilanto, and roasted peanuts on top. Serve with lime wedges.