Pad Thai Inspired Stir Fry with Tofu and Fresh Vegetables

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This Pad Thai–inspired noodle dish pairs tender rice noodles with crisp vegetables and golden tofu in a bright, savoury-sweet sauce. Simple to prepare and easily customized with additions such as egg or peanuts, it offers a satisfying and flavourful meal. Fresh lime and cilantro add a final touch of acidity and aroma, enhancing both taste and presentation.

Ingredients 

• 98 g stir fry rice noodles 

• 2 tablespoons vegetable oil 

• 454 g block extra-firm tofu, pressed and cut into 1/2 inch cubes 

Sauce

• 4 tablespoons soy sauce 

• 2 tablespoons rice vinegar 

• 4 tablespoons pure maple syrup 

• Juice of 1 lime 

• 1 teaspoon Sriracha hot sauce 

Vegetables

• 1 large carrot 

• 2 green onions 

• 1 red pepper 

• 1 head of broccoli 

Garnish

• 1 lime, sliced 

• Cilantro 

Optional Additions

• Egg 

• Peanuts  

Instructions  

Prep: Slice the carrots, chop the green onions and cilantro, and cut the broccoli into bite-sized pieces. Cut the tofu into ½-inch cubes.

Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside. 

Make the sauce: Stir all the sauce ingredients together in a small bowl. Set aside. 

Fry the tofu: In a large pan (you can even use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown. 

To the pan with the tofu, add the noodles, sauce, carrots, green onions and half of the cilantro. Stir as it warms up.  

*if adding egg, add to pan before sauce and noodles and scramble! 

Serve immediately, sprinkling peanuts and more cilantro on the top of each serving, with lime wedges on the side. Squeeze lime juice to taste before eating. Enjoy!