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Prep Time 15 mins
Cook Time 1 d 5 hrs 15 mins
Servings 4
Calories 469 kcal


for the sauce

  • ¼ cup tamari (60ml)
  • ¼ cup maple syrup (60ml)
  • 3 tablespoon water
  • 2 tablespoon rice vinegar
  • 2 tablespoon peanut butter
  • 1 tablespoon sriracha

for the tofu

  • 7 oz firm tofu (200g) cubed
  • 1 tablespoon flour
  • 1 tablespoon coconut oil

for the pad Thai

  • 8 oz thick rice noodles
  • 1 tablespoon coconut oil
  • 2 shallots chopped
  • 2 carrots (large) slice into ribbons or matchsticks
  • 3 cloves garlic minced
  • 2 hand full bean sprouts
  • 3 spring onions sliced (green parts)
  • ¼ cup peanuts (30g) chopped to serve
  • 1 lime cut into wedges


  • Mix all the sauce ingredients in a bowl and set aside.
  • Ina large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.
  • Cook the noodles according to instructions on the packaging.
  • Heat the coconut oil in a wok or large skillet over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.
  • Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.
  • Next, add in the tofu and bean sprouts,and gently mix until well combined. Remove from heat and top with the green part of the spring onions. Serve with peanuts and lime wedges.


Wrap a block of tofu in a few paper towels and place it on a plate. Place a cast-iron skillet on top (or something heavy) and let it drain for about 15 minutes or more. Pat dry to remove excess moisture on the surface. 


Calories: 469kcalCarbohydrates: 68gProtein: 15gFat: 18g
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