Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Trim and slice the snowpeas. Peel and mince the garlic. Peel and grate the carrot. Boil a kettle.
2 Prep sauce
In a bowl, combine a pinch of chilli flakes(spicy!), the soy sauce, sweetsoysauce, tamarind paste, sesameoil and brownsugar with the juice of half of the limes. Slice the remaining limes into wedges. Add the rice noodles to a second, larger bowl and cover them with boiling water. Leave to soak for 5 min.
3 Blitz 'eggs'
Meanwhile, in a second bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black salt, garlic powder and a pinch of turmeric. Mix well. (To speed things up, you can use a food processor to do this!)
4 Fry tofu
Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 5 min, stirring, until starting to crisp. Transfer the tofu to a bowl and keep warm. Reserve the pan.
5 Fry vegetables
Return the pan to a high heat with another drizzle of vegetableoil. Once hot, add the carrots, garlic and snow peas. Stir-fry with a pinch of salt for 2 min. Drain the noodles and add them to the stir-fry along with the bean sprouts. Stir-fry for a final 2 min.
Finally, remove the pan from the heat and add the sauce. Give everything a good mix up. Divide among plates and top with the tofuscramble (see pro tip!). Garnish with the peanuts, coriander and remaining lime wedges.
Tip!Got too much tofu? Serve leftovers as a scrambled egg substitute with breakfast!