Savory Tofu Noodles (Inspired by Vegetarian Pad Thai)
This 30-minute savory tofu noodles recipe with a rich, flavorful sauce combines chewy rice noodles and crispy tofu.
Servings: 4
Calories: 596kcal
Equipment
Ingredients
- ½ lb. Pad Thai rice noodles
- 1 lb. firm tofu cut into 1-inch cubes
- 1.25 oz. scallions 1 bunch, cut into 2-inch segments, white parts also sliced down the center lengthwise
- 4.5 oz. bean sprouts
- 4 tsp garlic minced
- 4 eggs
- ¼ cup flavorless oil like sunflower seed or canola
- 5 tbsp vegan oyster sauce
- 1.5 tbsp fish sauce
- 1 tbsp sugar palm or granulated
- ⅓ cup chopped peanuts
Instructions
- Bring a pot of water to boil. Cook the noodles per the package instructions. Drain and set aside.
- In the meantime, fry the tofu in a non-stick pan with the oil until golden on all sides. Add the garlic. Fry until fragrant.
- Scramble the eggs into the pan and cook until mostly dry.
- Add the bean sprouts, oyster sauce, fish sauce, sugar, and stir well.
- Add the scallions. Stir to mix. The scallions should be wilted. Then add the cooked noodles.
- Top with chopped peanuts and serve!
Notes
You can use palm sugar, granulated sugar, light brown sugar, or a combination of granulated and brown sugar.
Nutrition
Calories: 596kcal | Carbohydrates: 61g | Protein: 23g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 1322mg | Potassium: 283mg | Fiber: 4g | Sugar: 5g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 4mg
