Tofu pad thai
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
10
MINUTES
CUISINE
Thai
COURSE
Main
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.
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.
