Quick and Easy Crispy Tofu Pad Thai

Ingredients (serves 3-4)

For the crispy tofu:

280g pack of firm tofu, cubed

½ teasp turmeric

1 tbsp cornflour

Main ingredients:

150g rice noodles

½ courgette, peeled into thin strips

1 carrot, peeled into thin strips

1 packet of baby corn

50g green beans, topped and tailed

1 red pepper, deseeded and sliced

2 spring onions, sliced

1 garlic clove, finely chopped

Handful of coriander

50g toasted peanuts or cashew nuts

1 lime

Olive oil

For the sauce:

1 tbsp maple syrup

2 tbsp tamari

1 tbsp rice vinegar

2 tsp toasted sesame oil

1 tbsp peanut butter (or other nut butter)

Method

1. Place the cubed tofu onto some kitchen paper and pat dry to remove some of the moisture. Stir the tofu, corn flour and turmeric together in a bowel until the tofu is coated. Heat some oil in a non-stick pan and fry the tofu cubes turning so all sides are crispy then set aside.

2. Drizzle some olive oil in a frying pan with a lid and lightly fry the spring onions and garlic for a few minutes. Turn down the heat to medium and add the red pepper, baby corn, green beans, carrots and courgette. Place the lid on the pan and allow to steam for 5 or until softened.

3. Whilst the veg is steaming make the sauce by mixing the ingredients together in a small bowl or mug.

4. Also cook the rice as per the instructions on the packet. 

5. Add the cooked rice noodles to the cooked veg, drizzle the sauce over the stir together. Add the crispy tofu last just before serving.

6. Top with a sprinkle of coriander, a squeeze of lime and some roasted nuts.