Tofu & asparagus pad Thai

Tofu & asparagus pad Thai

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy, vegan alternative to the ever popular pad Thai

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal321
fat8g
saturates1g
carbs53g
sugars8g
fibre3g
protein12g
low insalt0.74g
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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

Method

  • STEP 1

    Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.

  • STEP 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.

  • STEP 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.

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    Overall rating

    Rating: 4 out of 5.10 ratings
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