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Healthy Easy Quick Airfryer Tofu Pad Thai Crispy

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This Tofu Pad Thai presents a harmonious blend of sweet, sour, and savory notes. Flat rice noodles are stir-fried with firm, golden-brown tofu cubes, crisp bean sprouts, and shredded carrots, all coated in a rich, tangy sauce. The dish is finished with a scattering of fresh green onions, cilantro, and crunchy crushed peanuts, offering a delightful textural contrast. A squeeze of fresh lime brightens the overall flavor profile.

Ingredients

Scale
  • 8 ounces flat rice noodles
  • 1 block (14-16 ounces) extra-firm tofu, pressed and cubed
  • 2 tablespoons neutral oil (such as canola or vegetable)
  • 3 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 cups bean sprouts, divided
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions, divided
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup crushed roasted peanuts, for garnish
  • Lime wedges, for serving
  • **For the Pad Thai Sauce:**
  • 3 tablespoons tamarind paste (or 2 tablespoons tamarind concentrate mixed with 1 tablespoon water)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili flakes (optional, for heat)

Instructions

  1. **Prepare the Noodles:** Place rice noodles in a large bowl and cover with hot water. Let them soak for 10-15 minutes, or until pliable but still firm. Drain well and set aside.
  2. **Cook the Tofu:** Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the pressed and cubed tofu in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from the pan and set aside.
  3. **Prepare the Sauce:** In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, rice vinegar, and sriracha (if using) until the sugar is dissolved. Set aside.
  4. **Stir-fry Aromatics and Vegetables:** Add the remaining 1 tablespoon of oil to the same wok or skillet. Add minced garlic and sliced shallot, stir-fry for 1 minute until fragrant. Add shredded carrots and half of the bean sprouts, stir-fry for 2-3 minutes until slightly tender-crisp.
  5. **Combine and Finish:** Add the drained rice noodles and the cooked tofu to the wok. Pour the prepared Pad Thai sauce over the noodles and toss gently to coat everything evenly. Continue to stir-fry for 2-3 minutes, allowing the noodles to absorb the sauce and become tender.
  6. **Add Final Touches:** Stir in the remaining bean sprouts and half of the chopped green onions. Cook for another minute until the bean sprouts are just heated through.
  7. **Serve:** Transfer the Tofu Pad Thai to serving plates. Garnish generously with crushed peanuts, fresh cilantro, and the remaining green onions. Serve immediately with lime wedges on the side for squeezing.

Notes

Ensure your tofu is well-pressed to achieve a crispy texture when fried.

Do not overcook the rice noodles during soaking; they should still have a slight bite as they will continue to cook in the wok.

Adjust the amount of sriracha or chili flakes to your preferred level of spice.

For best results, have all ingredients prepped and ready before you begin stir-frying, as the cooking process is quick.

Nutrition

Find it online: https://gesundundfix.de/healthy-easy-quick-airfryer-tofu-pad-thai-crispy-4/