Low Sodium Tofu Pad Thai

Delight in the vibrant flavors of this Low Sodium Tofu Pad Thai, a heart-healthy twist on the classic Thai favorite! This recipe swaps high-sodium sauces for a flavorful blend of low sodium soy sauce, unsalted peanut butter, and tangy lime juice, making it perfect for those watching their salt intake without sacrificing taste. Golden-brown cubes of extra-firm tofu pair beautifully with tender rice noodles, crisp bean sprouts, and shredded carrots, all tossed in a creamy, nutty sauce with a hint of sweetness from coconut sugar. Topped with fresh cilantro, crunchy crushed peanuts, and optional spicy red pepper flakes, this quick and easy dish comes together in just 35 minutes for a satisfying, plant-based meal. Perfect for weeknight dinners, this lighter Pad Thai is as wholesome as it is delicious!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz Extra-firm tofu
• 8 oz Rice noodles
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 medium Shallot, finely chopped
• 2 tbsp Unsalted natural peanut butter
• 3 tbsp Low sodium soy sauce or tamari
• 2 tbsp Rice vinegar
• 1 tbsp Fresh lime juice
• 1 tbsp Coconut sugar or brown sugar
• 1 cup Bean sprouts
• 1 medium Carrot, shredded
• 3 stalks Green onions, sliced
• 1 tbsp Crushed peanuts (unsalted)
• 2 tbsp Fresh cilantro, chopped
• 0.5 tsp Red pepper flakes or sriracha (optional, for heat)

Directions

Step 1

Press the tofu to remove excess moisture. Slice it into cubes and set aside.

Step 2

Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

Step 3

In a small bowl, whisk together the peanut butter, low sodium soy sauce, rice vinegar, lime juice, and coconut sugar until smooth. Adjust seasoning as needed, keeping the sodium levels low.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove and set aside.

Step 5

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped shallot, sautéing until fragrant, about 1-2 minutes.

Step 6

Add the cooked rice noodles to the skillet and pour in the prepared sauce. Toss well to coat the noodles evenly.

Step 7

Return the cooked tofu to the skillet, along with the bean sprouts and shredded carrot. Cook for another 2-3 minutes, stirring occasionally.

Step 8

Remove the skillet from heat and garnish with sliced green onions, crushed peanuts, fresh cilantro, and a sprinkle of red pepper flakes or a drizzle of sriracha for heat (if desired).

Step 9

Serve warm and enjoy your Low Sodium Tofu Pad Thai!

Nutrition Facts

Serving size	(1081.8g)

Amount per serving	% Daily Value*
Calories	1480.5

Total Fat 79.0g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2228.4mg	0%
Total Carbohydrate 120.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 28.9g
Protein 85.1g	0%

Vitamin D 0IU	0%
Calcium 2843.8mg	0%
Iron 14.9mg	0%
Potassium 2352.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 22.2%

Carbs: 31.5%