Tofu & asparagus pad Thai

Tofu & asparagus pad Thai

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(10 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4

An easy, vegan alternative to the ever popular pad Thai

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal321
  • fat8g
  • saturates1g
  • carbs53g
  • sugars8g
  • fibre3g
  • protein12g
  • salt0.74g
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  • 200g flat rice noodles
  • 2 limes, 1 juiced, one cut into wedges



    The same shape, but smaller than…

  • 1 tbsp tamarind paste, or extra lime juice



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 2 tbsp sweet chilli sauce, plus extra for serving
  • 2 tbsp vegetable oil or sunflower oil
  • 300g firm tofu, drained, patted dry and cut into cubes
  • 10 asparagus spears, trimmed and sliced on the diagonal
  • 6 spring onions halved and thinly sliced lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300g bag beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 3 garlic cloves, finely chopped
  • handful each coriander leaves and salted peanuts, to serve


  1. Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.

  2. Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.

  3. Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

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Comments, questions and tips

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22nd Dec, 2013
It worked really well- I did add a tbsp of soy sauce, half a teaspoon of fresh ginger and half a finely chopped medium chilli. Will definitely make again.
21st Mar, 2013
Totally scrumptious, went down a treat with the family definitely add chilli. We ate this on a wintersd day and it reminded us of sunny Thailand - will absolutely make this in summer when it gets here!!
22nd Sep, 2012
Need to be careful with the tamarind paste. Mine was too strong and l Killed the dish. Second attempt with 1 tsp tamarind and extra Chpped dried chilli is good. Will keep persevering as pad Thai can be wonderful. Also, I dry grill the tofu to avoid the oily taste you get when frying it...try it!
23rd May, 2012
I used herbed tofu and just a little bit of fresh chilli added at the same time as the garlic. Needn't have bothered with the chilli though as adding a drizzle of the sweet chilli sauce when serving would have been enough I think. Would definitely make again.
9th May, 2012
Healthy yet filling lunch option. Tasty but could suffer a little more kick. I used smoked sesame tofu which worked well.
1st Sep, 2011
Even without asparagus, very nice
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