Tofu Pad Thai with Tamarind and Peanuts

Steps

1. Step 1

   Put the rice noodles in a large bowl and cover with very warm tap water. Let them soak until flexible and white-opaque but still firm at the center, 20 to 30 minutes. Drain well and set aside. They will finish cooking in the pan.

   25 min, hands-off

   • 8 oz flat rice noodles (pad Thai style, 1/4-inch wide)
2. Step 2

   Meanwhile, make the sauce: in a small saucepan, combine the tamarind concentrate, palm sugar, soy sauce, water and white pepper. Warm over medium heat, stirring, just until the sugar dissolves, about 2 minutes. It should taste sour first, then sweet, then salty. Set aside.

   5 min

   • 3 tbsp tamarind concentrate (or thick tamarind paste)
   • 3 tbsp palm sugar, chopped (or light brown sugar)
   • 3 tbsp soy sauce
   • 2 tbsp water
   • 1/4 tsp ground white pepper
3. Step 3

   Pat the tofu cubes very dry. Heat 2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add the tofu in one layer and fry undisturbed until golden on the bottom, about 4 minutes, then turn and fry 3 to 4 minutes more until golden on most sides. Transfer to a plate.

   10 min

   • 14 oz extra-firm tofu
   • 2 tbsp neutral oil, such as vegetable or peanut
4. Step 4

   Have everything within reach of the stove; from here it moves fast. Add the remaining 2 tablespoons oil to the same pan over high heat. Add the garlic and the preserved radish and stir for 20 seconds, until fragrant.

   1 min

   • 2 tbsp neutral oil, such as vegetable or peanut
   • 4 cloves garlic
   • 2 tbsp preserved sweet radish, chopped
5. Step 5

   Add the drained noodles and the sauce. Toss and spread the noodles constantly with tongs or two spatulas until they soften, turn glossy and absorb the sauce, 2 to 3 minutes. If they are still stiff, add water 2 tablespoons at a time and keep tossing.

   3 min

   • 8 oz flat rice noodles (pad Thai style, 1/4-inch wide)
6. Step 6

   Push the noodles to one side of the pan. Pour the beaten eggs into the empty side, let them set for about 30 seconds, then scramble into large curds and fold into the noodles.

   2 min

   • 2 eggs
7. Step 7

   Return the tofu to the pan and add the bean sprouts, garlic chives and half the peanuts. Toss for 1 minute, just until the chives wilt and the sprouts are hot but still crisp. Taste and add a splash more soy sauce or a squeeze of lime if needed.

   2 min

   • 14 oz extra-firm tofu
   • 2 cups bean sprouts
   • 1 cup garlic chives
   • 1/4 cup roasted unsalted peanuts
8. Step 8

   Divide among plates and top with the remaining peanuts and the chili flakes. Serve right away with lime wedges for squeezing over.

   • 1/4 cup roasted unsalted peanuts
   • 1 lime
   • 1 tsp red chili flakes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026