Tofu Pad Thai with Roasted Peanuts
Oil-free vegan classic made by gently sautéing tofu in soy sauce and garlic along with beansprouts, peanut butter, maple syrup, lime, coriander and noodles
Ingredients
- 1 Block of Firm Smoked Tofu
- 2 Handfuls of Unsalted Peanuts
- 1 Bag of Beansprouts
- 1 Bag of Mixed Vegetable Stirfry
- 1 Bunch of Fresh Coriander
- 2 Spring Onions
- 1 Red Chilli
- 1 Lime
- 4 Garlic Cloves
- 16 Tbsp Soy Sauce
- 2 Tbsp Crunchy Peanut Butter
- 2 Tbsp Maple Syrup
- 2 Nests of Wholewheat Noodles
Method
- Slice the chilli, peel and chop the garlic, chop the spring onions, chop the coriander and halve the lime
- Squeeze the smoked tofu with the palm of your hand against a board over the sink to remove any excess water and chop into oblong cubes
- Put a large pan on the hob on a low heat, adding 8 tbsp of soy sauce followed by the tofu to gently sauté, turning up the heat a little so the edges start to colour before adding the garlic, chilli, half the spring onions and once starting to soften after a minute or so add in the beansprouts and mixed veg and stirfry on a medium heat
- Add the wholewheat noodles to a saucepan of boiling water and cook for 4 mins and put a small non-stick frying pan on a low heat to roast the peanuts, turning frequently so they don’t burn
- In the large pan with the stirfry move the veg to one side to create a side well to add the remaining 8 tbsp of soy sauce, 2 tbsp of peanut butter, 2 tbsp maple syrup and squeeze in the juice from one half of the lime to then mix together, creating a sauce in the well space before stirring in the veg and tofu
- Drain the noodles and combine them into the peanutty tofu veg in the large pan so the sauce coats everything evenly and serve in 2 bowls scattering with the fresh coriander, roasted peanuts, remaining spring onions and finish with a squeeze of lime