Instant Pot Vegetarian Pad Thai with Tofu

4.55 from 22 ratings

Instant Pot Vegetarian Pad Thai with Tofu

This Instant Pot Pad Thai with tofu is an easy Instant Pot Dinner! This recipe is delicious, and it's easy to add chicken if you'd rather!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: thai

Keyword: Pad Thai

Servings: servings

Calories: 184kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Sealing Rings
Coconut Aminos

Ingredients

2 tsps roasted sesame oil
1 tbsp garlic minced
1 tsp fresh ginger grated and fresh, or 1/2 tsp dry ground ginger
½ onion sliced
1 pkg extra firm tofu extra firm, cut into cubes
1 eggs
4 tbsp rice vinegar
4 tbsp coconut aminos or soy sauce
⅓ cup honey
1 zucchini diced
2 bell pepper red and green, sliced
2 carrots peeled and cut into sticks
1 pkg rice noodles 16 oz
2 cups vegetable stock low sodium
¼ cup basil chopped
½ tsp crushed red pepper optional

Instructions

Instant Pot:

Set your Instant Pot to sauté and add in sesame oil. When the oil is hot, add garlic, ginger, and onions. Sauté for about one minute, or until fragrant. 2 tsps roasted sesame oil, 1 tbsp garlic, 1 tsp fresh ginger, ½ onion
Mix in the diced tofu and push all of the contents of the pot to one side of the pot. 1 pkg extra firm tofu
Spray olive oil in pot, and then add the egg and scramble with a spatula. It's ok if your eggs mix with your tofu and onion. 1 eggs
Once cooked, mix the egg into the onions and tofu.
Add in rice vinegar, coconut aminos or soy sauce, honey, zucchini, bell peppers, and carrots. Allow to cook for a few minutes, until the veggies become soft. 4 tbsp rice vinegar, 4 tbsp coconut aminos, ⅓ cup honey, 1 zucchini, 2 bell pepper, 2 carrots
Place the rice noodles (the entire package of them together) on top of the tofu mixture and pour the stock over the noodles. 1 pkg rice noodles, 2 cups vegetable stock
After adding the noodles and stock, close the lid to the pot and allow the noodles to steam for a minute or two. No need to add time to the pot or cook the noodles–they'll cook perfectly with the lid closed using the heat already in the pot. If you feel that the noodles need to cook for longer, or if you're using thicker noodles, go ahead and cook for 0 (zero) minutes.
Add chopped basil after noodles are cooked. Serve with cilantro, peanuts, and lime wedges (if desired). ¼ cup basil, ½ tsp crushed red pepper

Stovetop:

The Instant Pot instructions can be used for the stovetop, since this recipe is primarily sautéing. The following notes should be followed:
Use medium high heat for the sautéing.
In step 7, do not add the broth/water. Cook your noodles on the side according to package directions.

Notes

Healthy Eating Plans:

Since we are skipping the brown sugar, fish sauce, and other heavy ingredients commonly used in this stir fry dish, it's perfect for almost any healthy eating plan!

Weight Watchers: This Weight Watchers Pad Thai is 7 2025 Plan Points | 12 Blue Plan Points | 14 Green Plan Points | 12 Purple Plan Points | 7 2023 Plan Points per serving, not including optional garnish options.

The points for the new 2023 plan is 7, using brown rice noodles and 1/4 cup maple syrup instead of 1/3 cup honey.

21 Day Fix: 21 Day Fix Container Count Per Serving (Recipe serves 6): 1/3 tsp, 1.5 green containers, 1/3 red container, 1 yellow container per serving.

2B Mindset: This recipe is a perfect lunch, with 50% veggies, 25% protein (tofu), and 25% FFC (noodles).

Recipe Tips:

If there are any vegetables that you don't like, you can swap them out for something else. Red peppers can be swapped out for other peppers or left out completely. Add diced mushrooms, bean sprouts, snap peas, snow peas, or your favorite veggies.
If you're looking for a Chicken Pad Thai recipe, I recommend sautéing the diced chicken first for 8-9 minutes and then follow the rest of the directions in this post.
If after cooking your veggies, they look perfectly done, I recommend removing them from the pot before steaming your rice noodles so they don't overcook.

Nutrition