Tofu Pad Thai

Whip this up in no time for an impressive mid-week dinner.

Serves 2 as a main or 4 as part of a meal

For the noodles:

• 200g (3 cups) wide, flat rice noodles, soaked in cold water for 1 hour
• 250g (1¼ cups) extra firm tofu, drained, pressed and roughly crumbled
• 1 tbsp vegetable oil
• ½ tsp Kala Namak (black salt)
• 1 tbsp toasted sesame oil
• 1 small red onion, peeled and sliced
• 3 cloves garlic, finely chopped
• 1 large red chilli, finely chopped
• 1 inch fresh ginger, peeled and finely chopped
• 1 large carrot, peeled and cut into matchsticks
• 1 pepper, deseeded and sliced
• 100g (2/3 cup) green beans, cut into 1-inch lengths
• 100g (2/3 cup) cherry tomatoes, halved
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp peanuts, crushed or chopped
• 6 spring onions, trimmed and finely chopped
• Lime wedges, to serve

For the sauce:

• 3 tbsp maple syrup
• 3 tbsp tamari
• 2 tbsp vegan fish sauce
• 2 tsp natural peanut butter
• 1 tsp rice wine vinegar (optional)

Method

1. Mix all the ingredients for the sauce together in a small bowl and set aside.
2. Place a wok or large frying pan over a medium high heat. Season the tofu with the sesame oil and black salt and add it to the pan. Stir fry for a few minutes or until beginning to turn lightly golden.
3. Add the vegetable oil to the pan and allow to heat up. Add the garlic, ginger and chillies and fry for a minute until fragrant. Add the prepared red onion, pepper, carrot and green beans and continue to stir fry.
4.  Drain the noodles and add these to the pan. Cover with a lid for a mminute or so to allow the noodles to soften and steam.
5.  Remove the lid and add the tomatoes, spring onions and the sauce. Leave to bubble for a couple of minutes to ensure the noodles are cooked.
6.  Serve immediately, garnishedm with the coriander, peanuts and some lime to squeeze over.

Per Serving (620g)
Calories: 433, Carbohydrates: 52g, Sugars: 21g, Salt: 5.2g, Fat: 18g Saturates: 2.3g, Protein: 22g

Taken from January 2019 (Issue 46) Vegan Life Magazine