Pad Thai Mini Pierogies

Pad Thai Mini Pierogies


  • 1 bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Mini Pierogies
  • 2 ounces butter
  • 6 eggs, beaten
  • 3 tablespoons oil
  • 3 cloves garlic, minced
  • 2 pounds extra firm tofu, pressed, cut into ¼ inch cubes
  • 1 pound stir fry vegetables
  • 1 ½ teaspoons salt
  • ¾ teaspoon crushed red pepper
  • 1 ½ cups peanut sauce
  • 2 ½ cups bean sprouts
  • ¾ cup peanuts, chopped
  • 6 scallions, diagonally sliced


  1. Place pierogies in boiling water for 3 to 5 minutes; drain.
  2. In a large skillet over medium-high heat, melt butter. Cook eggs until just scrambled; remove and set aside.
  3. In the same skillet over medium heat, in 1 tablespoon of hot oil, cook garlic until lightly browned. Remove garlic to bowl with eggs.
  4. Using the same skillet over medium-high heat, with remaining oil; cook tofu, vegetables, salt and crushed red pepper, stirring constantly, until tofu is browned.
  5. Reduce heat to medium.
  6. Stir in pierogies, egg mixture, peanut sauce, and bean sprouts. Continue cooking, stirring frequently, until heated through.
  7. Garnish with chopped peanuts and scallions.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!