I must start by apologising for my silence over the last week or so, I have a good excuse I think – we’re getting married on Friday and so there has been a plethora of jobs to be done.
This will be my last entry for a good few weeks; after the wedding we’re going on honeymoon to Kos for a couple of weeks. I hope to come back with lots of delicious Greek style recipes to share with you all!
This last recipe is one which can be made vegan if necessary. It is a beautful, healthy version of a pad thai (the tofu has a very similar texture to the egg in a traditional pad thai, which is why I call it this), and guarantees to fill us both with vitamins before our big day!
Asparaus and Tofu Pad Thai
300g fresh rice noodles
349g pack of firm tofu
1 tbsp tamarind paste (you should be able to get this from the supermarket, or an Asian store)
2 tbsp sweet chilli sauce
1 tsp soy sauce
2 tbsp vegetable oil
10 asparagus spears
6 spring onions
300g bag beansprouts
3 garlic cloves, finely chopped
handful each coriander leaves and salted peanuts, to serve
1. Heat 1 tablespoon of the olive oil in a wok. Cut the tofu into small cubes and fry for about 10 minutes, until golden brown. Tip onto a piece of kitchen roll to drain.
2. Add the remaining oil to the wok and add the garlic, sliced asparagus, sliced spring onions and beansprouts. Stir fry for about 5 minutes until the beansprouts have wilted and the asparagus has started to soften.
3. Tip in the noodles and str fry until heated through.
4. Juice the lime, and mix the juice with the tamarind paste, soy sauce and chilli sauce. Tip into the wok with the tofu and stir well.
5. Serve topped with the coriander and peanuts. Delicious!