Classic Vegan Tofu Pad Thai
Ingredients
- 1 handful of fresh coriander
- 1 lime
- 2 tsp maple syrup
- 100g brown rice noodles
- 2 spring onion
- 1 pak choi
- 30g deep roast peanut butter (Peanuts)
- 1 red pepper
- 20g roasted peanuts (Peanuts. May contain Cereals Containing Gluten, Mustard, Soya)
- 2 tbsp tamari (Soya)
- 280g naked tofu (Soya)
Description
- Boil a kettle. Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 2 tbsp oil on medium-high heat. Add the tofu and cook for 2-3 mins, until golden brown.
- Make the peanut sauce; mix the peanut butter and 1 1/2 tbsp boiling hot water in a small bowl, until smooth. Add the tamari, maple syrup and juice from half the lime. Stir well to combine.
- Thinly slice the pepper. Thinly slice the spring onions. Trim the pak choi and cut into bite-sized pieces. Roughly chop the coriander. Add the pepper, pak choi, half the spring onion and half the coriander to the tofu pan. Cook for 3-4 mins, until softening.
- Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Add the cooked noodles to the tofu pan. Pour over the peanut sauce and toss to combine.
- Serve the noodles in bowls and squeeze over the juice from the remaining lime. Sprinkle with the remaining spring onions, coriander and peanuts.
