Weekday Meals
TOFU PAD THAI
GF
Serves: 2 as a main or 4 as part of a meal
For the noodles:
• 200g (3 cups) wide, flat rice noodles, soaked in cold water for 1 hour
• 250g (1¼ cups) extra firm tofu, drained, pressed and roughly crumbled
• 1 tbsp vegetable oil
• ½ tsp Kala Namak (black salt)
• 1 tbsp toasted sesame oil
• 1 small red onion, peeled and sliced
• 3 cloves garlic, finely chopped
• 1 large red chilli, finely chopped
• 1 inch fresh ginger, peeled and finely chopped
• 1 large carrot, peeled and cut into matchsticks
• 1 pepper, deseeded and sliced
• 100g (⅔ cup) green beans, cut into 1 inch lengths
• 100g (⅔ cup) cherry tomatoes, halved
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp peanuts, crushed or chopped
• 6 spring onions, trimmed and finely chopped
• Lime wedges, to serve
For the sauce:
• 3 tbsp maple syrup
• 3 tbsp tamari
• 2 tbsp vegan fish sauce (or extra tamari)
• 2 tsp natural peanut butter
• 1 tsp rice wine vinegar (optional)
1 Mix all the ingredients for the sauce together in a small bowl and set aside.