Tofu Pad Thai

Don’t be scared of tofu! It is easy to cook, tasty and packed full of proteins, iron and calcium. A great alternative to meat.

Serves: 4-6
Prep Time: 30 Mins
Cook Time: 10 Mins

For the Tofu
Ingredients:

• 1 Packet of organic tofu, drained and diced
• 2 tbsp. Corn-starch
• 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
• Handful of peanuts, roughly chopped
• Salt and pepper

For the Asian Dressing:

• 50ml Tamari or soy sauce
• 20ml Olive oil
• 10ml Sesame oil
• 1 tbsp. Honey (Vegan alternative: Maple syrup)
• Handful fresh coriander, roughly chopped
•  tbsp. peanut butter

Method:

1. Cook noodles as per packet instructions. Rinse with cold water and set aside to drain.
2. To make the dressing blitz all the ingredients together in a small food processor.
3. 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.
4. 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.
5. 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!
6. Just before serving toss the tofu and peanuts through the noodles.
7. Transfer to a large serving bowl and garnish with coriander and a drizzle of fresh lime juice.