Tofu pad thai

Method

1. Wrap the tofu in a clean tea towel and put something heavy on top to press it for 10 minutes, then cut it into 2 cm cubes. Boil the kettle.
2. Put the rice noodles in a heatproof bowl, cover with boiling water and soak until flexible but still firm in the middle, a minute or two less than the packet says. Drain and rinse under cold water.
3. In a small bowl, mix the tamarind paste, soy sauce and maple syrup with 2 tablespoons of water. Slice the garlic, cut the spring onions into 3 cm lengths, roughly chop the peanuts and cut the lime into wedges.
4. Heat the olive oil in a wok or large frying pan over a medium-high heat. Fry the tofu for 6 to 8 minutes, turning, until golden on most sides.
5. Add the garlic and spring onions and stir for 30 seconds.
6. Tip in the noodles, the sauce and the beansprouts. Toss for 2 minutes, until the noodles are soft and have taken up the sauce and the beansprouts are barely wilted.
7. Scatter the peanuts over and serve with the lime wedges to squeeze on.

Tip Tamarind paste is sold in most supermarkets, but if you cannot find it, use an extra squeeze of lime with a little more maple syrup.

Photo made with AI.

From Nosha · nosha.app