Tofu & asparagus pad Thai

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• Robby

  01 September 2011

  Robby rated and commented on this recipe

  

  Even without asparagus, very nice

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• Naiomi

  09 May 2012

  Naiomi rated and commented on this recipe

  

  Healthy yet filling lunch option. Tasty but could suffer a little more kick. I used smoked sesame tofu which worked well.

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• maisie40

  23 May 2012

  maisie40 commented on this recipe

  I used herbed tofu and just a little bit of fresh chilli added at the same time as the garlic. Needn't have bothered with the chilli though as adding a drizzle of the sweet chilli sauce when serving would have been enough I think. Would definitely make again.

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• Regina

  23 July 2012

  Regina rated this recipe

  

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• DennyC

  22 September 2012

  DennyC commented on this recipe

  Need to be careful with the tamarind paste. Mine was too strong and l Killed the dish. Second attempt with 1 tsp tamarind and extra Chpped dried chilli is good. Will keep persevering as pad Thai can be wonderful. Also, I dry grill the tofu to avoid the oily taste you get when frying it...try it!

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• Whitebeam

  21 March 2013

  Whitebeam rated and commented on this recipe

  

  Totally scrumptious, went down a treat with the family definitely add chilli. We ate this on a wintersd day and it reminded us of sunny Thailand - will absolutely make this in summer when it gets here!!

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Ingredients

• 200g flat rice noodles
• 2 limes , 1 juiced, one cut into wedges
• 1 tbsp tamarind paste, or extra lime juice
• 2 tbsp sweet chilli sauce , plus extra for serving
• 2 tbsp vegetable oil or sunflower oil
• 300g firm tofu , drained, patted dry and cut into cubes
• 10 asparagus spears , trimmed and sliced on the diagonal
• 6 spring onions halved and thinly sliced lengthways
• 300g bag beansprouts
• 3 garlic cloves , finely chopped
• handful each coriander leaves and salted peanuts, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian, Super healthy

Ingredients

• 200g flat rice noodles
• 2 limes , 1 juiced, one cut into wedges
• 1 tbsp tamarind paste, or extra lime juice
• 2 tbsp sweet chilli sauce , plus extra for serving
• 2 tbsp vegetable oil or sunflower oil
• 300g firm tofu , drained, patted dry and cut into cubes
• 10 asparagus spears , trimmed and sliced on the diagonal
• 6 spring onions halved and thinly sliced lengthways
• 300g bag beansprouts
• 3 garlic cloves , finely chopped
• handful each coriander leaves and salted peanuts, to serve

PER SERVING

321 kcalories, protein 12g, carbohydrate 53g, fat 8 g, saturated fat 1g, fibre 3g, sugar 8g, salt 0.74 g

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