There are a lot of foods called “crispy” in this world, but none bring the texture quite like crispy tofu. This is a careful balance between a chewy crunch on the outside and the soft soy inside. We love crispy tofu in everything, but it's absolutely perfect here, mixed with classic pad thai flavors and noodles. In fact, you'll find all the textures here in perfect harmony and balance. A lot of meals are called satisfying, but this one really delivers.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions.
Halve lime. Quarter one half and juice remaining half.
Coarsely chop peanuts.
Stem and mince cilantro.
Pat tofu very dry and cut into 1" dice.
Cook the Noodles
While water is boiling, add noodles and cook, 3-4 minutes.
Noodles should be undercooked and firm; they will finish cooking in a later step.
Reserve ¼ cup pasta cooking water. Drain noodles in a colander and rinse under cold water to stop the cooking process.
Return noodles to pot and toss with 1 tsp. olive oil. Set aside.
Coat the Tofu
Combine cornstarch and a pinch of salt and pepper in a mixing bowl
Add tofu pieces and toss to coat. Set aside.
Cook the Tofu
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil.
Add tofu pieces to hot pan and stir occasionally until golden brown, 6-8 minutes.
Finish the Dish
Add matchstick carrots, noodles, green onions (reserving a pinch for garnish), sweet chili sauce, soy sauce, reserved pasta water, lime juice, and a pinch of salt and pepper to pan.
Stir occasionally until combined, 1-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing with cilantro, peanuts, and reserved green onions. Squeeze lime wedges over to taste. Bon appétit!