A vegetarian Tofu Pad Thai Recipe with extra vegetables, crunchy peanuts, and fresh herbs. This Pad Thai sauce is sweet and savory and packed with Thai flavors.
Press the tofu using the EZ Tofu Press. Gently tighten the knobs every 3-4 minutes and press the tofu for 10-12 minute total.
Cut the tofu into bite size pieces. Warm 1 T of the oil in skillet over medium heat. Sauté tofu cubes until golden brown (Usually about 8-12 minutes) Then set aside.
Boil the rice noodles according to package directions, when cooked rinse with cold water and set aside.
Warm the rest of the oil in the skillet and sauté the zucchini, onion and carrots (about 5-7 minutes) until softened.
Mix together sauce ingredients, set aside.
Then move the veggies to one side of the skillet, pour in beaten eggs. Scramble cook the eggs in the pan with the veggies.
When eggs are cooked add in the cooked tofu, sauce and noodles. Mix to combine. Top with cilantro and peanuts.
Notes
Either brown rice noodles or regular rice noodles can be used, cook according to the package instructions, as they are all slightly different.