Thai Tofu with Mixed Veggies (Pad Pak Jae)

Thai Tofu with Mixed Veggies (Pad Pak Jae)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 490.2
  • Total Fat: 12.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.7 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 25.9 g

View full nutritional breakdown of Thai Tofu with Mixed Veggies (Pad Pak Jae) calories by ingredient
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Submitted by:


I tried Pad Pak Jae at a Thai Restaurant, which inspired this dish. I tried Pad Pak Jae at a Thai Restaurant, which inspired this dish.
Number of Servings: 2


    -14 oz Organic extra firm tofu (pressed, cut into 6 rectanguar pieces)
    -Kikkoman Teriyaki Baste and Glaze (with honey and pineapple)- Use for the marinade and then save 4 tablespoons for the veggies
    -1 c. Frozen mixed vegetables
    -1 package Uncle Ben's Jasmine Ready Rice (makes 1.5 c)


If you prefer your tofu crispier you can fry it before marinading, but you would need to adjust the calories accordingly.


-Press the water out of the tofu using paper towel. When it is dry, cut the tofu into 6 rectangular pieces. Marinade the tofu in the Teriyaki glaze for 2 hours.
-Preheat the oven to 350 degrees
-Remove the tofu from the marinade and put on a cookie sheet (lined with foil and sprayed with non-stick spray)
-Bake the tofu for about 25 minutes (flipping halfway through). The tofu will get slightly brown on the outside.
-While the tofu is cooking, add 4 tablespoons of the saved teriyaki marinade to a pan and cook the frozen veggies.
-Cook the jasmine rice according to the package directions. The ready rice that I bought took 90 seconds in the original bag.
-Put .75 c. rice on a plate and add .5 c. of the veggies.
-Add the tofu on top and enjoy:)

Serving Size: Makes 2 servings- each serving is .75 c rice, .5 c. veggies, and 3 tofu pieces (1/2 the block of tofu)

Number of Servings: 2

Recipe submitted by SparkPeople user SNEVIL1.

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