Tofu Pad Thai
Serves:
4
Difficulty:
Easy
Ready in:
30 minutes
- 1 broccoli
- 1 red bell pepper
- 50g fine green beans
- 2 carrots
- 2 limes
- handful peanuts
- handful coriander
- 200g rice noodles, cooked
- 300g firm tofu
- For the sauce
- 3 tbsp peanut butter
- 30ml rice vinegar
- 30ml tamarind paste
- 2 cloves of garlic
- 1 crushed chilli
- 1 lime, juiced
- Start by blending the peanut butter, rice vinegar, tamarind paste, garlic, chilli and lime juice to form the sauce.
- Finely slice the green beans and red pepper. Cut the broccoli into florets, shave the carrot and cut the tofu into cubes.
- Pan fry the tofu until it turns a golden colour and then set it aside.
- Pan fry the vegetables in a little oil, then add the tofu and bring to heat. Add the cooked rice noodles and the sauce.
- Serve with lime wedges, crushed peanuts and some chopped coriander.
