Tofu Pad Thai
INGREDIENTS:
For 4 servings
Sauce:
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1/3 cup soy sauce
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3 tbsp cane sugar (or coconut sugar)
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1 ½ sriracha
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3 Tbsp lime juice
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1 clove garlic, minced
Stir Fry:
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1 Tbsp sesame oil
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300g cubed extra firm tofu, drained and pressed
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1/2 tsp chili flakes (optional)
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2 cloves garlic, minced
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1 tbsp soy sauce
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3 carrots, peeled and cut into ribbons
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3 shallots (spring onion), chopped
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2 handfuls chopped roasted salted peanuts
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250g Pad Thai rice noodles
DIRECTIONS:
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To a small pot, add the soy sauce, cane sugar, sriracha, garlic and lime juice, and cook over medium heat until just simmering. Cook for 5 minutes stirring occasionally, then turn off heat. Set aside.
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Ensure all stir fry ingredients are prepped, including cubed tofu, chopped spring onions, minced garlic, ribboned carrots and chopped peanuts.
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Cook rice noodles to instructions and then drain. Toss with a little sesame oil to prevent sticking. Set aside.
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Heat a large pan over medium heat. Once hot, add oil and tofu and sauté for about 4 mins, turning occasionally so it browns on all sides. Add garlic, red pepper flakes and soy sauce. Toss gently to combine until garlic is just slightly browned.
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In the pot where the sauce was add the noodles, ribboned carrots, spring onion and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 mins or until the sauce has coated everything.
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To serve, plate with additional garnishes such as lime wedges, bean sprouts, fresh shredded carrot, cilantro, and sriracha (Optional).