Recipe courtesy of Mary McCartney
Smoked Tofu Pad Thai
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1052
- Total Fat
- 43
- Saturated Fat
- 6
- Carbohydrates
- 133
- Dietary Fiber
- 14
- Sugar
- 26
- Protein
- 43
- Cholesterol
- 0
- Sodium
- 3518
- Total: 20 min
- Active: 20 min
Ingredients
Noodles:
7 ounces flat rice noodles
Sauce:
1/4 cup low-sodium soy sauce
3 tablespoons vegan fish sauce
2 tablespoons chili jam or red pepper jelly
2 tablespoons tamarind paste
Tofu:
2 tablespoons toasted sesame oil
8 ounces (225 grams) smoked firm tofu, cubed into bite-sized pieces
1 red bell pepper, stalk cut away, deseeded and thinly sliced
3 cloves garlic, finely chopped
1 carrot, cut into ribbons using a vegetable peeler
1 red chile, deseeded and finely chopped
One 1 1/2-inch piece fresh ginger, peeled and grated
5 ounces fresh bean sprouts
5 scallions, thinly sliced
Garnish:
Handful of fresh cilantro, chopped
1/2 cup unsalted roasted peanuts, chopped
1 red chile, thinly sliced
2 lime wedges
Directions
- For the noodles: Cover the noodles in boiling water and leave to soften until al dente according to package instructions (6 to 10 minutes). Whilst the noodles soak, make the sauce.
- For the sauce: Add the soy sauce, vegan fish sauce, chili jam and tamarind paste to a bowl and mix well to combine. Set to one side.
- For the tofu: In a large sauté pan or wok, heat the sesame oil. Add the smoked tofu and stir-fry for a minute or so to get some color on it, then add in the red bell pepper and cook for a further minute. Add the garlic, carrot ribbons, chopped red chile and ginger along with the sauce and noodles and toss to get everything mixed and coated in the sauce. Finally add in the bean sprouts and scallions and toss again. Cook for another minute or two to make sure everything is heated through.
- For the garnish: Divide the tofu mixture between 2 bowls, sprinkle over the cilantro, peanuts and red chile slices and top each with a wedge of lime to squeeze over.