Easy Vegetable Pad Thai with Crispy Tofu
This quick and easy vegetable Pad Thai is delicious! It is the perfect blend of heat and spice and is especially good served over thick rice noodles or beautifully steamed basmati rice.
We love the rhythm behind prepping veggies, executing a simmer sauce or perfectly cooking a protein – sometimes though you need a quick and easy meal that is still super delicious, filling and packed with flavor. We happen to really like the simmer sauces by Saffron Road and this Pad Thai version (gluten free + dairy free) is especially yummy. I like to add left over chopped veggies plus some frozen items I have one hand — usually riced cauliflower and peas. You can prep the frozen items and the crispy tofu ahead of time … or if you are super short on time, just toss the cut drained tofu straight into your simmer sauce!
Unlike some curry dishes, I prefer this Pad Thai over rice noodles, but rice will still be delicious. Thin the sauce to your liking — it packs a big punch of flavor and can stand some thinning — and serve up with a pinch of fresh herbs over the top for an easy and authentic weeknight or lunch time dish.
Easy Vegetable Pad Thai with Crispy Tofu
Ingredients
- 1 recipe Baked Tofu
- 2 tsp toasted sesame oil or whichever oil you have on hand
- 3 large garlic cloves minced
- 1 Serrano pepper de-seeded and minced
- 1/2 cup chopped veggies such as orange bell pepper and thinly sliced carrot
- 1 cup veggies such as frozed riced cauliflower and green peas thawed and sauteed ahead of time if desired
- 1 pouch Saffron Road Pad Thai Simmer Sauce
- water, to thin sauce
- 1 package rice noodles such as Lotus Foods Pad Thai Rice Noodles
Instructions
- Make your crispy baked tofu ahead of time. (If short on time, just use raw tofu, pressed to remove water and added at end to Pad Thai sauce)
- Cook your Pad Thai Noodles or make your rice according to package instructions while making your Pad Thai base below
- Add sesame oil to a large saute pan on medium heat
- Once oil is warmed, add garlic and Serrano pepper and saute until fragrant, a few minutes
- Add your raw veggies (I used 1 orange bell pepper, chopped, and some sliced carrots). Saute until cooked but still crunchy, about 5 minutes
- Add pre-sauted frozen veggies (I used riced cauliflower and peas) and stir to combine, 1 minute
- Add your Saffron Road Pad Thai Simmer Sauce and Simmer — turn burner to low. Add water to thin your sauce, up to 1/2 cup
- Add your tofu and stir to heat throughout
- Serve over noodles & enjoy!
Nutrition
