Maple Glazed Tofu Pad Thai

Team: Winooski School District

Host School: Winooski Middle School

Age Group: Middle School


Maple Glazed Tofu Pad Thai


Time: 1 hour

Serves: 8



1 package rice noodles

½ c carrots (shredded)

1 large zucchini (cut in strips)

1 medium red bell pepper (cut in strips)

½ small onion (cut in strips)

1 can chickpeas, rinsed and patted dry

⅛ c olive oil

½ c canola oil

2 tsp salt

1 bunch of cilantro, leaves removed from stem and torn



1 12 oz block firm tofu

2 cups cornstarch

1 tbsp salt

1 tbsp black pepper


¾  c tahini

½ c coconut milk

4 tbsp rice wine vinegar

½ c soy sauce

3 tbsp sriracha

2 tbsp maple syrup

Juice of ½ lime



Preparation Instructions


Preheat oven to 350 degrees.

Spread the chickpeas out in even layer on a rimmed baking sheet. Drizzle with the olive oil and salt. Stir with a spatula to ensure chickpeas are evenly coated.

Roasted the chickpeas in the oven for 30 minutes. Shake the pan every 10 minutes. The chickpeas are done when golden and slightly softened.

While the chickpeas are roasting, prepare the sauce. Combine all sauce ingredients into a small bowl and whisk thoroughly. Set aside.

Prepare rice noodles according to cooking directions on package. Drain and set aside.

Drain and pat tofu dry with a paper towel.

Cut tofu into ½” cubes.

In a shallow baking dish, combine cornstarch, salt, and black pepper. Toss tofu in cornstarch mixture.

Heat canola oil in wok pan. When oil has reached 325 degrees, slowly add tofu to pan. Work in batches until tofu is cooked and crispy. Remove from pan and set aside on paper towels.

Once tofu is cooked, bring oil back to 325 degrees. Add all chopped veggies to oil, and toss for 90 seconds.

Quickly whisk sauce, and add to wok with the veggies.

Add in the noodles and tofu. Toss all together and lower heat.

Plate and serve, garnishing with crispy chickpeas and cilantro to taste.