Pad Thai Noodles with Tofu Recipe
Ingredients
| 250 g pack Cauldron Organic Tofu, drained, cut into strips | ||
| Paste | 4 Tablespoon | |
| Groundnut oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Red chilli | 1 Medium, finely chopped | |
| 1 medium red onion, thinly sliced into half-moon shapes | ||
| Soy sauce | 2 Tablespoon | |
| Juice 1 lime | ||
| Rice noodles | 100 Gram | |
| Coriander | 2 Tablespoon, chopped (FOR THE GARNISH) | |
| 50 g/2 oz peanuts or cashew nuts, roughly chopped | ||
| 4 whole spring onions, chopped | ||
Directions
1. Coat the tofu with the Thai paste, then marinate for 10 mins.
2. Heat the oil in a frying pan or wok, add the tofu pieces, then cook for 3-4 mins or until golden brown. Remove from the pan and reserve. Add the garlic, chilli and red onion (adding a little more oil if necessary), then fry for 3-4 mins, or until the onion is tender. Keeping the heat high, return the tofu pieces to the pan.
3. Pour over the soy sauce and lime juice, then stir for just a few secs before adding the rice noodles. Toss for 2-3 mins, or until the noodles are completely heated through.
4. Mix together the garnish ingredients, then add half to the wok and stir. Serve the noodles with the rest of the garnish sprinkled over.
2. Heat the oil in a frying pan or wok, add the tofu pieces, then cook for 3-4 mins or until golden brown. Remove from the pan and reserve. Add the garlic, chilli and red onion (adding a little more oil if necessary), then fry for 3-4 mins, or until the onion is tender. Keeping the heat high, return the tofu pieces to the pan.
3. Pour over the soy sauce and lime juice, then stir for just a few secs before adding the rice noodles. Toss for 2-3 mins, or until the noodles are completely heated through.
4. Mix together the garnish ingredients, then add half to the wok and stir. Serve the noodles with the rest of the garnish sprinkled over.
Chef
