Tofu & asparagus pad Thai

Tofu & asparagus pad Thai

An easy, vegan alternative to the ever popular pad Thai

Ingredients: 200 g flat rice noodles,2 limes, 1 juiced, one cut into wedges,1 tablespoon tamarind paste, or extra lime juice,2 tbsp sweet chilli sauce, plus additional for serving,2 tablespoon vegetable oil or sunflower oil,300 g company tofu, drained pipes, patted dry and cut into cubes,10 asparagus spears, cut and sliced on the diagonal,6 spring onions cut in half and thinly sliced lengthways,300 g bag beansprouts,3 garlic cloves, carefully sliced, handful each coriander leaves and salted peanuts, to serve

Instructions: Prepare the noodles following package guidelines. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside., Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, up until golden all over. Set aside., Include the staying oil and stir-fry the asparagus till tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 minutes more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

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