Tofu pad thai
Tofu is easy to cook, tasty and packed full of proteins, iron and calcium - a great alternative to meat and delicious with this rich pad thai with crunchy vegetables
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
10
MINUTES
Ingredients
For the tofu:
1 packet of organic tofu, drained and diced
2 tbsp cornstarch
2 tbsp olive oil
1 packet rice noodles
2 limes, juiced
1 fresh red chilli, finely sliced
3 spring onions, finely sliced
1 red pepper, finely sliced
2 carrots, peeled and grated
1 packet mangetout, finely sliced
a handful of peanuts, roughly chopped
salt
pepper
For the Asian dressing:
50ml tamari or soy sauce
20ml olive oil
10ml sesame oil
1 tbsp honey
handful fresh coriander, roughly chopped
1 tbsp peanut butter
Method
Cook noodles as per packet instructions. Rinse with cold water and set aside to drain.
To make the dressing blitz all the ingredients together in a small food processor.
In a bowl toss together the diced tofu, corn-starch, salt and pepper, making sure all the tofu has a light covering of the mix.
In a wok heat the olive oil and add in the tofu. Toss on a high heat until the tofu crisps up. Remove from wok and set aside.
In the same wok heat the dressing a little. Add the noodles, pepper, carrot, spring onion, chilli and mangetout. Toss for 5 minutes. Do not overcook just heat through enough for eating. The crunchier the raw vegetables remain the better!
Just before serving toss the tofu and peanuts through the noodles. Transfer to a large serving bowl and garnish with coriander and a drizzle of fresh lime juice.
