Description
This Instant Pot Vegetarian Pad Thai with Tofu is a flavorful and quick Asian-inspired dish featuring sautéed garlic, ginger, vegetables, and tofu combined with rice noodles and a tangy sweet sauce. Using an Instant Pot, this recipe brings convenience and speed to traditional Pad Thai, making it an ideal weeknight meal for vegetarians seeking a wholesome and delicious dinner.
Ingredients
Oil and Aromatics
- 2 tsps roasted sesame oil
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp dry ground ginger)
- ½ onion, sliced
Protein and Eggs
- 1 package extra-firm tofu, cut into cubes
- 1 egg
Sauces and Liquids
- 4 tbsp rice vinegar
- 4 tbsp coconut aminos (or soy sauce)
- ⅓ cup honey
- 2 cups low-sodium vegetable stock
Vegetables
- 1 zucchini, diced
- 2 bell peppers (red and green), sliced
- 2 carrots, peeled and cut into sticks
Other
- 1 package rice noodles (16 oz)
- ¼ cup chopped basil
- ½ tsp crushed red pepper (optional)
Instructions
- Set up your Instant Pot: Turn the Instant Pot to the sauté setting and add 2 teaspoons of roasted sesame oil. When the oil is hot, add the minced garlic, grated ginger, and sliced onion. Sauté for about one minute until fragrant and softened.
- Add tofu: Mix in the cubed extra-firm tofu and push the contents of the pot to one side to create space for the next ingredient.
- Cook the egg: Lightly spray the pot with olive oil, then crack in one egg and scramble it with a spatula. It is fine if the eggs mix with the tofu and onions during cooking.
- Combine egg and tofu: Once the egg is cooked through, mix it fully into the tofu and onion mixture, distributing it evenly.
- Add liquids and vegetables: Pour in 4 tablespoons of rice vinegar, 4 tablespoons of coconut aminos (or soy sauce), and ⅓ cup honey. Add the diced zucchini, sliced bell peppers, and carrot sticks. Allow everything to cook for a few minutes until the vegetables become soft but still retain some bite.
- Add noodles and stock: Place the entire package of rice noodles on top of the tofu and vegetable mixture. Pour 2 cups of low-sodium vegetable stock evenly over the noodles.
- Steam the noodles: Close the Instant Pot lid and let the noodles steam for one to two minutes using the residual heat. There is no need to set cooking time; if thicker noodles are used, you may opt to pressure cook for zero minutes to finish cooking.
- Finish and serve: Once noodles are tender, stir in ¼ cup of chopped basil. Garnish with crushed red pepper if desired. Serve immediately with optional cilantro, peanuts, and lime wedges for added flavor.
Notes
- This recipe can also be prepared on the stovetop: use medium-high heat for sautéing and cook the noodles separately following package instructions since you won’t add broth in that method.
- You can substitute soy sauce if coconut aminos are unavailable, but reduce the sodium in other components accordingly.
- Adjust crushed red pepper to control the spice level or omit it for a milder dish.
- For vegan version, omit the egg or replace it with a tofu scramble or chickpea flour scramble.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian