low carb pad thai with tofu

After my roommate and I signed our lease on our new place in Crown Heights, I invited her over to my rental room for an experimental lunch of low-carb pad thai. After all, broker’s fees make me ravenous. I was really concerned about how lunch would taste. I even prepped her, “I’ve never made this before… It might not be good… There’s always pizza if it doesn’t work out.”

So, clearly, I’m a nervous wreck about cooking something new for someone. But this low carb pad thai turned out great. And it only has 13 carbs per serving! The secret? I substituted cabbage for noodles. The carbs were not missed. It was still oily and peanut buttery, which is all I ask for in my pad thai.

pad thai

low carb tofu pad thai
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Cuisine: thai
Yields: 5
Ingredients
  • 4 Tbsp. canola oil, plus more for frying
  • 1 16 oz. block of extra firm tofu, pressed
  • 1 small onion, diced
  • 6 cups, or ¼ head of large cabbage, shredded
  • 5 Tbsp. soy sauce
  • 2 cloves of garlic, diced
  • 2 Tbsp. Peanut Butter
  • 2 green onions, chopped
Extra Delicious Options
  • Scrambled Egg
  • Sriracha
Instructions
Fry the Tofu
  1. Press the tofu for about 15 minutes to drain all water
  2. Cut the tofu into triangles or cubes
  3. Pour oil into frying pan, until it covers the whole pan and is about ¼ inch deep
  4. Warm oil over medium-high heat
  5. Add the tofu to the oil and cook on each side for about five minutes, until all sides are a nice tan color, appx. 25 minutes.
  6. Place on a paper towel to drain excess oil
Pad Thai
  1. Chop the cabbage into long, thin pieces
  2. Pour 4 Tbsp. oil into pan and warm it over medium heat
  3. Once the oil is hot, add in the chopped onion and sautee for five minutes, or until soft.
  4. Sautee in the cabbage and top with the soy sauce
  5. Continue to cook the cabbage, stirring occasionally, until it reaches a noodle-like consistency
  6. After about 10 minutes, toss in the garlic and peanut butter and give it a stir.
  7. Once the cabbage is completely cooked down, add in the tofu and green onions and let it simmer for a few minutes.
  8. If you want, now is a good time to crack an egg in the mixture and scramble it.
Nutrition Information
Serving size: 1 cup Calories: 320 Fat: 27 Carbohydrates: 13 Protein: 12

Felicite was in charge of the photo taking that day. Here’s are some shots of the the cooking.

There’s nothing more satisfying than eating tofu in a triangle shape.

This is the light, golden color you want your tofu to be. On the left, you can see the long strips of cabbage.

Adding the soy sauce. 

This is about mid-way through the cooking process. I would normally cook something like this in my wok, but it’s in storage.

The waiting. This is really an excuse to show off that apron. P.s. That is my entire kitchen. It’s why I haven’t been cooking much since I moved.

Here’s a better view of the kitchen. Things get crowded fast.

And finally adding in the tofu.

Some other, non-food related pics. Kevin, the house cat. The king. I will miss him so much when I move out. 

Felicite took a selfie on our dirty mirror. And I am playing with Kevin in the background.

And this sweet guy. I love him.

3 thoughts on “low carb pad thai with tofu

  1. Thanks for sharing this recipe! I find pad thai so heavy, but I love the flavours of it – this is the perfect solution to my dilemma, I’ll definitely be trying it out. :)

  2. This was really tasty. It has more of phai see ew flavor to me than phad Thai, I think adding in bean sprouts, peanuts and some tamarind would give it more of the traditional flavor. However, it was so great, low carb, and fast it doesn’t really matter, I’ll probably start making it regularly.

    1. Thanks for reporting back after you made it. I’m so glad you liked it. I totally agree about the bean sprouts, peanuts and tamarind. Good call. I’m going to make this one again too. I am just waiting for the cabbage to show up at the farmer’s markets.

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