Tofu & asparagus pad Thai

Tofu & asparagus pad Thai

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A vegetarian, superhealthy alternative to the ever popular pad Thai

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
321
protein
12g
carbs
53g
fat
8g
saturates
1g
fibre
3g
sugar
8g
salt
0.74g

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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Method

  1. Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
  2. Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
  3. Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

Recipe from Good Food magazine, May 2011

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Comments

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Vgrattidge's picture

It worked really well- I did add a tbsp of soy sauce, half a teaspoon of fresh ginger and half a finely chopped medium chilli. Will definitely make again.

tomlin121's picture
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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!!

dennyc2's picture

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!

maisie40's picture

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.

naiomi84's picture
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Healthy yet filling lunch option. Tasty but could suffer a little more kick. I used smoked sesame tofu which worked well.

robertpallas's picture
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Even without asparagus, very nice

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