Vegetarian Pad Thai with Crispy Tofu and Peanuts
A quick, vegan pad thai with crispy tofu, bean sprouts and roasted peanuts. Sweet, sour and spicy, and on the table in about 25 minutes.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 150 g Wide rice noodles
- 250 g Firm tofu
- 2 tbsp Soy sauce
- 2 tbsp Tamarind paste
- 1 tbsp Cane sugar
- 1 pc Lime
- 2 pc Garlic cloves
- 150 g Bean sprouts
- 2 pc Spring onions
- 40 g Unsalted peanuts
- 0.5 tsp Chili flakes
- 2 tbsp Cooking oil
- 3 tbsp Water
- 0.5 bunch Fresh coriander
- Salt
Method
- Place the rice noodles in a bowl, pour hot but not boiling water over them and let them soak for 10 minutes until pliable. Then drain.
- For the sauce, stir together the soy sauce, tamarind paste, cane sugar, 3 tbsp water and the juice of half a lime.
- Pat the tofu dry, cut it into roughly 1 cm cubes and season with a pinch of salt.
- Heat the oil in a large pan and fry the tofu over medium to high heat for 6 to 8 minutes, turning until golden brown all over, then remove it.
- Finely chop the garlic and slice the spring onions into rings, keeping the white and green parts separate. In the same pan, fry the garlic with the white parts of the spring onions and the chili flakes for 1 minute.
- Add the drained rice noodles and the sauce to the pan and warm them over high heat for 2 to 3 minutes, tossing, until the sauce is absorbed.
- Mix in the bean sprouts and the green parts of the spring onions, toss for 2 minutes and return the tofu to the pan.
- Divide the noodles between two plates, sprinkle with the chopped peanuts and coriander, and serve with the lime wedges.