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Thai Tofu Pad Thai | Crispy & in 15 Minutes
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15 min
Quick
Gurkerl Küche
Authentisches thailändisches Pad Thai mit knusprig gebratenem Tofu, zarten Reisnudeln, Ei, knackigen Mungobohnensprossen und gerösteten Erdnüssen – in nur 15 Minuten blitzschnell im Wok zubereitet!
Ingredients
Preparation method
Preparation
Soak the rice noodles in lukewarm water for 8–10 minutes according to package instructions until pliable but still al dente, then drain thoroughly.
Thoroughly pat the tofu dry with paper towels and cut into approx. 1.5 cm cubes. Finely chop the garlic, wash the spring onions, and cut into thin rings (separating the white and green parts). Halve the lime: squeeze one half and cut the other half into wedges.
For the Pad Thai sauce, stir together the soy sauce, cane sugar, 2 tbsp fresh lime juice, and 1 tbsp water in a small bowl until the sugar has completely dissolved.
Chef's tip
Oven alternative for low-fat crispy tofu: If you prefer not to pre-fry in the wok, marinate the tofu cubes with 1 tsp soy sauce and bake them on a baking tray in the oven at 200 °C top/bottom heat for 15 minutes until golden brown and wonderfully crisp.
Authentic wok cooking: Chop and prepare all ingredients in advance (mise en place), as the actual stir-frying process over high heat in the wok takes less than 10 minutes.
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