Tofu Pad Thai

with Peanuts

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Prep sauce

Add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender. Meanwhile, juice the limes into a bowl. Add the sriracha (spicy!), hoisinsoy saucebrown sugar and sesame oil. Set aside.

photo

2 Prep vegetables

Peel and slice the carrots into matchsticks. Trim and finely slice the spring onion. Slice the pepper into sticks. Peel and finely chop the garlic. Rinse and roughly chop the coriander. Finely slice the chilli. Set aside.

photo

3 Blitz 'eggs'

In a second bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black salt and garlic powder. Mix well. Tip: To speed things up, you can use a food processor to do this. 

photo

4 Fry 'eggs'

Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook, stirring, until starting to crisp. Transfer the tofu to a plate and keep warm.

photo

5 Fry vegetables

Return the pan to a high heat with another drizzle of vegetable oil. Once hot, add the carrots and peppers. Stir-fry with a pinch of salt for 2 min. Add the spring onion, garlic and chilli (spicy!) and stir-fry for 1-2 min further. 

photo

6 Tumble and serve

Finally, add the sauce, the drained noodles and the tofu scramble. Give everything a good mix up. Divide among plates and garnish with the peanuts and coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.

This vegan version of the Thai classic uses tofu instead of eggs!

Cooking Time: 30 min

Cals 645 · Prot 26 · Carbs 85 · Fat 26

Dairy-Free

Ingredients

Number of people

Pad Thai

Rice noodles 100 Grams
Carrot 2 Pieces
Spring onion 40 Grams
Yellow pepper 1 Piece
Garlic cloves 3 Pieces
Fresh coriander 15 Grams
Large red chilli 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Salted peanuts 40 Grams

Sauce

Lime 2 Pieces
Sriracha sauce 14 Grams
Hoisin sauce 30 Grams
Soy sauce 30 ML
Brown sugar 10 Grams
Sesame oil 15 ML

Eggs

Firm tofu 500 Grams
Nutritional yeast 4 Grams
Black salt 2 Grams
Garlic powder 2 Grams
Vegetable oil 1 Tbsp

This vegan version of the Thai classic uses tofu instead of eggs!

Cooking Time: 30 min

Cals 645 · Prot 26 · Carbs 85 · Fat 26

Dairy-Free

Instructions

photo

1 Prep sauce

Add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender. Meanwhile, juice the limes into a bowl. Add the sriracha (spicy!), hoisinsoy saucebrown sugar and sesame oil. Set aside.

photo

2 Prep vegetables

Peel and slice the carrots into matchsticks. Trim and finely slice the spring onion. Slice the pepper into sticks. Peel and finely chop the garlic. Rinse and roughly chop the coriander. Finely slice the chilli. Set aside.

photo

3 Blitz 'eggs'

In a second bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black salt and garlic powder. Mix well. Tip: To speed things up, you can use a food processor to do this. 

photo

4 Fry 'eggs'

Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook, stirring, until starting to crisp. Transfer the tofu to a plate and keep warm.

photo

5 Fry vegetables

Return the pan to a high heat with another drizzle of vegetable oil. Once hot, add the carrots and peppers. Stir-fry with a pinch of salt for 2 min. Add the spring onion, garlic and chilli (spicy!) and stir-fry for 1-2 min further. 

photo

6 Tumble and serve

Finally, add the sauce, the drained noodles and the tofu scramble. Give everything a good mix up. Divide among plates and garnish with the peanuts and coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.

Ingredients

Number of people

Pad Thai

Rice noodles 100 Grams
Carrot 2 Pieces
Spring onion 40 Grams
Yellow pepper 1 Piece
Garlic cloves 3 Pieces
Fresh coriander 15 Grams
Large red chilli 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Salted peanuts 40 Grams

Sauce

Lime 2 Pieces
Sriracha sauce 14 Grams
Hoisin sauce 30 Grams
Soy sauce 30 ML
Brown sugar 10 Grams
Sesame oil 15 ML

Eggs

Firm tofu 500 Grams
Nutritional yeast 4 Grams
Black salt 2 Grams
Garlic powder 2 Grams
Vegetable oil 1 Tbsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...