Asparagus and Tofu Pad Thai
All the flavour of a traditional pad thai, but vegan!
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Ingredients
- 300 grams fresh rice noodles
- 349 grams pack of firm tofu
- 1 lime
- 1 tablespoon tamarind paste
- 2 tablespoon sweet chilli sauce
- 1 teaspoon soy sauce
- 2 tablespoon vegetable oil
- 10 asparagus spears cut into 1 inch pieces
- 6 spring onions sliced thinly
- 300 grams bag beansprouts
- 3 garlic cloves finely chopped
- handful each coriander leaves and salted peanuts to serve
Instructions
- 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.
- Add the remaining oil to the wok and add the garlic, asparagus, spring onions and beansprouts. Stir fry for about 5 minutes until the beansprouts have wilted and the asparagus has started to soften.
- Tip in the noodles and str fry until heated through.
- 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.
- Serve topped with the coriander and peanuts. Delicious!
