Veggie pad thai

Ingredients

• 250 g dried Pad Thai rice noodles
• 400 g firm tofu, cut 1 cm cubes
• ¼ cup cornflour
• salt and pepper
• 4 tbsp olive oil, divided
• ¼ cup vegan fish sauce
• 2 tbsp gluten-free soy sauce
• ¼ cup tamarind concentrate
• 2 - 3 tbsp coconut sugar
• 2 limes, juiced, plus lime wedges to serve
• 1 eschallot, finely chopped
• 3 garlic cloves, thinly sliced
• 1 carrot, finely sliced
• 1 red capsicum, finely sliced
• 1-2 small red chillies, de-seeded and thinly sliced
• 2 spring onions, finely sliced
• 200 g bean sprouts
• ¼ cup coriander leaves, to serve
• ½ cup peanuts, roughly chopped

Instructions

1. In a large bowl, soak the Pad Thai noodles in water for 30 minutes.

2. Toss the tofu in the cornflour and season with salt and pepper. Heat half the olive oil in a large frying pan over high heat, then add the tofu, tossing occasionally until crisp on all sides. Remove to a plate and set aside.

3. In a jug, combine the vegan fish sauce, soy sauce, tamarind concentrate, coconut sugar and lime juice and mix well. Set aside.

4. Heat a wok or large frying pan over a high heat and add the remaining oil. Add the eschallot and garlic and cook, tossing for 1 minute, or until fragrant. Add the carrot, capsicum and chilli and stir-fry for a further minute, before adding the drained noodles and prepared sauce. Cook, tossing, for a further 2 minutes.

5. Toss through half the spring onion and bean sprouts until just wilted. Serve the noodles scattered with the remaining spring onions, coriander, peanuts and lime wedges.

Photography by Jiwon Kim.

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