Yields: 2 Servings

Recipe & Photo by Hannah Kaminsky

Bursting with vibrant flavors and contrasting textures, this recipe seamlessly blends the traditional charm of Pad Thai with the irresistible crunch of perfectly air-fried tofu. The marriage of chewy rice noodles, fresh vegetables, and protein-packed, golden cubes of tofu creates a symphony of taste and satisfaction in every bite.

Ingredients

• 1 (10oz) package Hodo Extra Firm Tofu, cut into cubes LOCATE PRODUCT

•  2 tbsp vegetable oil, divided

• 2 shallots, minced

• 2 cloves garlic, minced

• 1 sliced red bell pepper

• 8 ounces flat rice noodles, cooked al dente and thoroughly drained

• 2 tablespoons soy sauce

• 2 tablespoons tamarind paste

• 2 tablespoons light brown sugar

• 1 tablespoon tomato paste

• 2 teaspoons sambal oelek

• 3 tablespoons toasted peanuts, chopped

• 2 scallions, thinly sliced

• 1 lime, sliced into wedges, for garnish

   

Instructions

1.       Line an air fryer baking sheet or basket with aluminum foil. Place cubed tofu on the baking sheet or in the basket and drizzle with 1 tablespoon of oil. Cook tofu at 400 degrees for 11-13 minutes, until golden brown all over.

2.       In a medium sauté pan over high heat, add the remaining tablespoon of oil. Once the oil is shimmering, sauté shallots, garlic, and bell pepper for about 3-5 minutes, until lightly browned and aromatic

3.       Meanwhile, whisk together the soy sauce, tamarind, brown sugar, tomato paste, and sambal oelek in a separate dish.

4.       Add the air fried tofu, noodles, and sauce, tossing to combine. Cook, stirring frequently, for 2-3 minutes for all the flavors to meld and to cook the veggies through.

5.       Divide between plates and top with peanuts, scallion, and lime wedges. Serve hot!