Crispy Tofu Pad Thai

With Justegg, Cilantro & Peanuts

There aren’t many dishes, if any, I like more than pad thai.

This tofu pad thai is so easy to make, super versatile and perfect for quick weeknight dinners! With justegg on the market, there’s no difference between this vegan version and the original.

You’ll take a bite, you’ll love it, and you can’t help yourself to say that things just went to the next level. I’m so excited for you!

Tofu Pad Thai

Nicole Kearsley
Tofu pad thai with justegg is a recipe of crispily fried tofu rounds out this sweet and spicy noodle dish. A taste you’ll definitely look forward to!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Thai, Vegan
Servings 4 Servings


  • 1 block Tofu Extra firm
  • 8 ounces Rice Stirfry Noodles
  • 1 Red Pepper Thinly sliced
  • 4-5 Green Onions cut in 2″ pieces
  • 8 ounces Bean Sprouts
  • 1/2 cup Justegg Optional
  • 1/3 cup Peanuts Chopped
  • 1 bunch Cilantro Chopped
  • 1 Lime
  • 1/4 cup Water Or vegetable broth
  • 2 tablespoons Rice Vinegar
  • 3 tablespoons Peanut Butter Or tahini
  • 2 tablespoons Tamari Soy Sauce Or Soy sauce
  • 3 tablespoons Brown Sugar Or coconut sugar
  • 1 tablespoons Tamarind Paste
  • 1-2 teaspoon/s Chili Garlic Sauce


  • Drain tofu and press water out. Cut into 1/2 inch thick squares.
  • Cook noodles per package directions then rinse with cold water, cover and set aside.
  • Make pad thai sauce by combining water, tamari soy sauce, peanut butter, sugar, tamarind paste, chili garlic sauce and juice from 1/2 the lime.
  • “Dry fry” tofu by cooking in 1 tablespoon oil approximately 5 minutes pressing water out with wide spatula beginning at 3-4 minute mark. Flip and repeat. Set aside.
  •  Cook JUSTEGG in pan scramble then set aside with tofu.
  • Stir fry red pepper 2 minutes. Add noodles and stir fry sauce until heated through. Return tofu to noodles then mixes in bean sprouts, justegg, and green onions. Toss to combine.
  • Top with chopped peanuts and cilantro. Serve with lime wedges.


HAVE IT YOUR WAY: You can customize the dish based on whatever vegetables you have on hand, things like bean sprouts, French beans or mange-tout would also work really well.
MAKE IT SUGAR-FREE: If going sugar-free is important to you, make sure to sub another sweetener for the brown sugar.
BE CAREFUL WITH THE THICKNESS: There is a fine line between the mixture being Just Right Sticky and TOO Sticky. Usually too sticky happens when you cook it too long. Watch it carefully and once you see it starting to come together, remove from heat right away and toss with the veggies.
*PEANUT BUTTER: You can substitute the peanut butter with almond butter or sunflower seed butter.
**EXTRA FIRM TOFU: To easily drain the tofu place a paper towel on a plate then place the tofu block and cover it with another towel and put a heavy object on top to apply pressure.
Keyword plant based, vegan
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