35min 4 ppl
Vegan Pad Thai with Tofu and Tamarind
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
470 kcalper person
Protein 18g
Carbs 62g
Fats 15g
About this dish
An entirely plant-based pad thai that leans on extra tamarind and palm sugar for its signature tang, with crisp tofu standing in for egg and meat alike.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Beansprouts100 g
- Garlic clovesfinely chopped3 cloves
- Limescut into wedges, to serve1
Plant Proteins
- Firm tofupressed and cut into 2cm cubes300 g
Tins & Jars
- Tamarind Paste3 tbsp
Dried Goods
- Rice stick noodlessoaked in warm water for 20 minutes until pliable, drained200 g
- Roasted peanutsroughly crushed40 g
- Palm sugar2 tbsp
Spices & Seasonings
- Dried Red Chilliescrushed1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Tongs
- Mixing bowl
Method
1
Cube the tofu and finely chop the garlic.
Approx. 4 minutes
2
Whisk the tamarind paste, palm sugar and light soy sauce together in a small bowl to make the sauce.
Approx. 3 minutes
3
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 2 minutes
4
Add the tofu and stir-fry for 6 minutes until crisp and golden on most sides.
Approx. 6 minutes
5
Add the drained noodles and sauce to the wok and toss constantly for 4 minutes until the noodles are tender and evenly coated.
Approx. 5 minutes
6
Add the beansprouts and half the peanuts, and toss for 2 minutes until warmed through.
Approx. 3 minutes
7
Divide between plates and scatter with the crushed chillies, remaining peanuts and lime wedges.
Approx. 3 minutes
