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Tofu Pad Thai 



For approx. 2 people 

  • 8 oz rice noodles

  • 1 large shallot, finely diced

  • 4 garlic cloves, minced 

  • 2 tsp minced ginger 

  • 250g tofu, drained and pressed

  • 2 tbsp sesame oil or other oil 

  • 1 lime


Pad Thai Sauce:

  • 1 tbsp fish sauce (if you wanna keep the recipe vegan just add an extra tbsp of soy sauce here) 

  • 2 tbsp soy sauce 

  • 2 tbsp cane sugar (or brown sugar) 

  • 3 tablespoons of rice vinegar (or tamarind water)

  • 3 tbsp water 


  • lime wedges, fresh bean sprouts, chili flakes, chopped spring onion, roasted cashews 


  1. COOK NOODLES: Cook noodles according to package instructions. They don’t have to be totally soft, just bendy and pliable as they will continue to cook later. Then set aside with a drizzle of sesame oil to stop them sticking. 

  2. Chop shallot and mince the garlic and ginger and set aside.

  3. Make the Pad Thai Sauce: Whisk fish sauce, soy sauce, cane sugar, rice vinegar and water. Set aside.

  4. Prep and Cook the tofu: Cut tofu into bite size cubes, sprinkle with salt and pepper, and for extra crispy, cover in a little corn starch. COOK: Sear the seasoned tofu in a pan with 1 tbsp sesame oil until cooked through over medium-high heat. Set aside, on top of a paper towel. 

  5. Gather your chopped shallot, cooked noodles, cooked tofu and pad thai sauce around the stove. Heat 1 tbsp sesame oil in the pan over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.

  6. Add the drained, semi-soft noodles and toss with mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable. 

  7. Add the Pad Thai Sauce and cook 1 minute. Add the cooked tofu and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.

  8. Toss in the bean sprouts and roasted cashews (or serve on the side) and sprinkle with chilli flakes and shallots. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.

  9. Garnish with more bean sprouts, fresh shallots, chilli flakes, lime wedges and roasted crushed cashews! Enjoy!

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