Tofu pad thai

Cooking Vegetarian Tofu pad thai

Try this vegetarian pad thai that is rich, satisfying and budget friendly!

Lables: Low kilojoule Lower gi Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Thickly slice choy sum stems. Roughly chop leaves.
  2. Place noodles in heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Using a fork, separate noodles. Drain.
  3. Meanwhile, combine tomato sauce and soy sauce in a bowl. Heat a wok over medium heat. Add oil. Swirl to coat. Stir-fry tofu for 5 minutes or until light golden. Using a slotted spoon, transfer to a plate lined with paper towel.
  4. Add onion, capsicum and choy sum stems to wok. Stir-fry for 3 minutes or until onion has softened. Add chilli and garlic. Stir-fry for 30 seconds or until fragrant. Add choy sum leaves. Stir-fry for 1 minute or until wilted. Add noodles, tofu and sauce mixture. Toss until combined and heated through. Divide between bowls. Sprinkle with coriander and peanuts. Serve with lemon wedges.

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1 bunch choy sum, trimmed, leaves separated
250g dried rice-stick noodles
1/4 cup tomato sauce
2 tbsp soy sauce
1 tbsp Alfa One rice bran oil
350g firm tofu, cut into 1.5cm cubes
1 small brown onion, halved, thinly sliced
1 large red capsicum, thinly sliced
1 long red chilli, finely chopped
2 garlic cloves, crushed
1/4 cup fresh coriander leaves
Chopped roasted peanuts and lemon wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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