Vegan Pad Thai

Ingredients

For 4 portions

• 🍜 250g rice noodles (dry)
• 🧈 300g firm tofu
• 🌾 10g corn starch
• 🏺 45ml vegetable oil
• 🧄 9g garlic
• 🧅 60g spring onions
• 🥕 100g carrots
• 🫑 120g red bell pepper
• 🌱 150g bean sprouts
• 🫛 40g tamarind
• 🥣 40ml soy sauce
• 🍚 25g brown sugar
• 🥣 10ml chilli sauce
• 🥤 60ml tap water
• 🥜 60g peanuts, roasted, unsalted
• 🍋 100g lime
• 🌿 10g fresh coriander

Method

1. Soak the noodles in warm water for 20 to 25 minutes, until soft but still firm in the middle. Drain.
2. Mix the tamarind paste, soy sauce, brown sugar, chilli sauce and water for the sauce, stirring until the sugar dissolves.
3. Press the tofu, cut into cubes and toss with the corn starch. Heat 20 ml of the oil in a wok and fry the tofu for 8 minutes, until crisp all over. Tip out.
4. Add the rest of the oil and stir-fry the chopped garlic, the white parts of the spring onions, the carrot matchsticks and the sliced pepper for 2 minutes.
5. Add the noodles and sauce and toss over a high heat for 3 to 4 minutes, until the noodles have soaked up the sauce and are tender. Add a splash of water if they stick.
6. Add the tofu, most of the bean sprouts and the green parts of the spring onions and toss for 1 minute.
7. Serve topped with the crushed peanuts, the rest of the bean sprouts, coriander and lime wedges.