Recipe

Tofu Pad Thai

A quick, flavour-packed Pad Thai made with caramelised Korean BBQ Tofu, rice noodles, tamarind, and crunchy peanuts, bold, comforting, and ready in minutes.

Serves: 2 │ Cooking Time: 25 Min

Ingredients

  • 200 g flat rice noodles (Pad Thai noodles)

  • 200 g Kind Owl Korean BBQ Tofu, cubed

  • 2 tbsp neutral oil (sunflower or rapeseed)

  • 2 cloves garlic, finely chopped

  • 1 small shallot, thinly sliced

  • 1 red chilli, finely sliced (optional)

  • 100 g bean sprouts

  • 3 spring onions, sliced

  • Handful of fresh coriander

Pad Thai–style sauce

  • 2 tbsp tamarind paste

  • 1½ tbsp soy sauce

  • 1 tbsp brown sugar or palm sugar

  • 1 tbsp rice vinegar

  • 1 tbsp Korean BBQ sauce (or extra marinade from the tofu, if available)

  • 1 tsp sesame oil

To serve

  • Roasted peanuts, crushed

  • Lime wedges

  • Chilli flakes (optional)

Preparation

  1. Prepare the noodles
    Soak the rice noodles in hot water for 10–12 minutes until just tender. Drain and set aside.

  2. Crisp the tofu
    Heat 1 tbsp oil in a large wok or frying pan over medium-high heat.
    Add the Korean BBQ Tofu and cook for 4–5 minutes, turning gently, until caramelised and lightly crisp. Remove from the pan and set aside.

  3. Build the base
    Add the remaining oil to the pan.
    Fry the shallot for 1–2 minutes until softened, then add garlic and chilli. Cook briefly until fragrant.

  4. Add noodles & sauce
    Add the drained noodles to the pan, followed by the sauce ingredients.
    Toss continuously over medium heat so the noodles absorb the sauce and soften further.

  5. Bring it together
    Return the tofu to the pan along with bean sprouts and spring onions.
    Toss gently for 1–2 minutes until everything is coated and heated through.

  6. Finish & serve
    Remove from heat. Top with coriander, crushed peanuts, chilli flakes, and a squeeze of lime.