Thug Kitchen’s Vegetable Pad Thai with Dry-Fried Tofu


1/4 cup lime juice
1/4 cup soy sauce (or tamari or liquid aminos)
3 Tablespoons water
3 Tablespoons brown sugar
3 Tablespoons tomato paste
3 Tablespoons rice vinegar


14 oz rice noodles
1 medium crown of broccoli
1/3 cup of shallots (or onion)
4 clove garlic, minced
1 cup sliced green onions
1/4 cup rough chopped cilantro
2 teaspoons neutral-tasting oil (grapeseed or safflower)
Dry-Fried Tofu (see below)


2 cups thinly sliced cabbage
1 carrot, thinly sliced into matchsticks
1 cup bean sprouts
Chopped peanuts
Lime wedges

  1. Mix together the sauce ingredients in a medium glass and set aside
  2. Cook noodles according to package directions. Rinse with cold water. Chop up the broccoli into pieces no bigger than a quarter and get the rest of the veggies and herbs chopped and ready to stir-fry.
  3. With everything prepped and ready to go, heat the oil over medium heat in a large skillet or wok. When the pan is hot, add the shallots and stir-fry until they start to char around the edges, about 2 minutes.   Add the broccoli, and stir-fry another 2 minutes. Now add the garlic and fry it for about 30 seconds.   Gently add the noodles and 1/3 cup of your sauce and toss until everything is covered.   Keep stirring and fold in the tofu.   Cook for another 30 seconds or so to make sure the sauce is absorbed. Keep adding sauce until it is how you like it.
  4. Serve immediately. Add cabbage, carrots and bean sprouts and then top with the peanuts and a squeeze of lime.



1 block extra-firm tofu, pressed for at least 30 minutes. (drain tofu and wrap with a clean towel and put a heavy skillet or cans on top to press out as much liquid as you can).
Pinch of salt

  1. Cut the tofu vertically into planks about 1/4 inch think and then cut those planks in half widthwise. You should end up with about 20 planks.
  2. Preheat a large wok or cast-iron skillet over medium heat – needs to be a well-seasoned pan so the tofu won’t stick. If you don’t have that use non-stick – Once the pan is hot, add the tofu in a single layer (you might need to do more than one batch). You want the tofu to sizzle once it hits the pan
  3. Sprinkle a pinch of salt over the tofu and gently press down on the tofu with your spatula. You’ll hear the steam escape. Let the tofu toast for about 3 – 4 minutes then flip it. The bottom and sides should be golden. Once the tofu is cooked cut into smaller pieces. ( It’s much easier to cook these bigger slabs of tofu).


Recipes by Thug Kitchen, eat like you give a f*uck, The Official Cookbook