Veggie Tofu Pad Thai
By MorrisonsFake a Thai takeaway with this delicious vegetarian Pad Thai made with tofu.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
14 total- 2 tbsp of fresh coriander, chopped
- 1 tbsp of demerara sugar
- 2 tbsp of light soy sauce
- 50 g of peanuts, chopped
- 1 red pepper, deseeded and thinly sliced
- 3 tbsp of sunflower oil
- 300 g of tofu, cubed
- 200 g of carrots, peeled and cut into matchsticks
- 0.5 savoy cabbage, shredded
- 300 g of straight-to-wok rice flat rice noodles
- 150 g of beansprouts
- 1 lime, finely grated zest and juice
- 6 spring onions, finely sliced
- 2 tbsp of ketchup
Method
3 stepsStep 1
For the sauce, mix together the lime zest and juice, ketchup, soy sauce, demerara sugar and 1 tbsp of the sunflower oil. Add 100ml of boiling water, stir well and set aside.
Step 2
Heat the remaining oil in a large non-stick pan or wok, add the tofu, cook for 5 minutes over a high heat, stirring frequently. Then add carrots, red pepper and cabbage with 2 tbsp water and stir-fry for a further 2-3 minutes. Add the noodles, spring onions and beansprouts, toss well and cook for 2 minutes.
Step 3
Drizzle the prepared sauce over, stir well and scatter with chopped peanuts and fresh coriander. Serve at once.