Pad Pak (Thai Stir-Fried Vegetables with Tofu)

High in plant-based protein and rich in colorful fiber, this oil-controlled stir-fry delivers traditional Thai street flavors in a light, nourishing bowl.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g firm tofu, drained and cubed · 792 kcal in the whole recipe
• 200 g broccoli, cut into small florets · 68 kcal in the whole recipe
• 100 g carrot, thinly sliced · 41 kcal in the whole recipe
• 100 g snow peas, trimmed · 42 kcal in the whole recipe
• 150 g mushrooms, sliced · 33 kcal in the whole recipe
• 120 g bell pepper, sliced · 37 kcal in the whole recipe
• 12 g garlic (3 cloves), minced · 18 kcal in the whole recipe
• 6 g fresh ginger (1 tbsp), grated · 5 kcal in the whole recipe
• 48 g low-sodium soy sauce (3 tbsp) · 27 kcal in the whole recipe
• 13 g sesame oil (1 tbsp) · 115 kcal in the whole recipe
• 13 g canola oil (1 tbsp) · 117 kcal in the whole recipe
• 8 g cornstarch (1 tbsp) · 30 kcal in the whole recipe
• 100 g vegetable broth · 5 kcal in the whole recipe

Method

1. Press 550 g firm tofu with a paper towel to remove moisture and cut into cubes; mix 48 g soy sauce, 100 g vegetable broth, 8 g cornstarch, and 13 g sesame oil in a small bowl.

   

2. Heat 13 g canola oil in a wok over high heat, sear the tofu cubes for 5-6 minutes until golden, then set aside.

   

3. In the same wok, stir-fry 12 g minced garlic and 6 g grated ginger for 30 seconds until fragrant.

   

4. Add 200 g broccoli, 100 g sliced carrot, 120 g bell pepper, 150 g mushrooms, and 100 g snow peas; stir-fry over high heat for 3-4 minutes until tender-crisp.

   

5. Return the seared tofu to the wok, pour in the sauce mixture, and toss for 1-2 minutes until thick and evenly glossy.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.