Vegan Pad Thai
A different take on the Pad Thai - with a tofu mixture.
Preparation and cooking time: about 30 minutes
200 g rice noodles
2 tablespoons organic virgin olive oil
handful of unsalted peanuts
4 cloves garlic
100 g tofu
1 tablespoon tamari sauce
1 tablespoon tamarind paste
1 tablespoon sweet chilli sauce
1 lime, juiced
1 green onion, chopped
punch of pok choy, chopped
handful of beansprouts
lettuce leaves (for garnish)
bunch of basil, mint and coriander, chopped
Cook the noodles according to instructions on the packet. Drain, rinse under cold water and toss with a tablespoon of olive oil.
Dry-fry the peanuts in a frying pan until golden, then bash them in a pestle and mortar until fine, put in a bowl and set aside.
Put the garlic and tofu into the pestle and mortar and bash into a paste. Add a tablespoon of olive oil, the tamari sauce, tamarind paste, sweet chilli sauce and lime juice and mix.
Dry-fry the onion in a large frying pan on high heat until it starts to colour. Add the pok choy and dry-fry for a couple of minutes.
Add the noodles and the tofu mixture to the onion and pok choy. Mix in the beansprouts and a little bit of water (so it's not too dry) and fry for another minute.
Place a couple of lettuce leaves into a bowl and top with the noodles. Sprinkle with the peanuts and mixed herbs. You can also squeeze more lime juice on it if you like.
Note: You can use other veggies instead of bok choy - like broccoli, asparagus etc.