Tofu Pad Thai

Bold and aromatic.

INGREDIENTS

• 3 cloves garlic, diced

• 4cm ginger, grated

• 1 Tbsp olive oil

• 1 spring onion, finely slice keeping white and green parts separated

• 1 handful coriander, stalks diced and leaves kept for garnish

• 300g tofu, pat dry with paper towel and cut into 2cm cubes

• 1 carrot, finely sliced

• 1 cup of mung beans

• 150g dry weight rice noodles

Sauce

• 1 Tbsp soy sauce

• 1 Tbsp oyster sauce

• 1 Tbsp fish sauce

• 2 Tbsp water

• Juice of ½ a small lime

• 50g peanuts, roughly chopped

• ½ red chilli, sliced

METHOD

1. Prepare rice noodles as per packet instructions and set aside.

2. Heat a frying pan over a medium-high heat. Add the oil, garlic, ginger, white part of the spring onion, and the coriander stalks. Stir fry for two minutes or until aromatic.

3. Add the tofu and brown on all sides.

4. While the tofu is cooking, in a small bowl mix together the sauce ingredients. Se aside.

4. Add carrot and stir fry for two minutes. Then add the mung beans and stir fry for another minute.

5. Add the drained rice noodles and toss to combine.

5. Mix through the sauce and cook for another two minutes.

6. Take off heat and mix through the lime juice.

7. Serve topped with peanuts, the green part of the spring onion, coriander leaves, and chilli.

Serves Two.

Nutritional Information: per serving

Calories: 612kcal

Protein: 30g

Fat: 32g

Carbohydrate: 56g