Tasty tofu Pad Thai

I’ve got to be honest — this tasty tofu Pad Thai recipe would have to be ‘up there’ in terms of how easy and delicious it is. If you’re not familiar with Pad Thai, it’s a Thai (duh!) noodle dish and has simple ingredients. You can make it with meat (chicken and beef are great), seafood (prawns, if you like them) and/or vegetarian (hello, tofu!).

Pad Thai would have to be one of my husband’s favourite dishes when we order food from Thailand. I can’t say I make a lot of it, so I’ll admit that practise may definitely perfect the outcome here. However, the crispy fried tofu really rounds out this delicious sweet and spicy noodle dish!

Serves 4.

Ingredients

• 400g extra-firm tofu, drained
• 2 tbsp cornstarch
• 225g rice noodles
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 tsp sweet chilli sauce
• Juice of 1 lime, plus lime wedges for serving
• 1 clove garlic, grated
• 1 tbsp oil
• 1 red pepper, sliced
• 2 cup mung bean sprouts
• 2 spring onions, thinly sliced
• 1/4 cup peanuts, chopped

Method

1. Slice tofu 1.5cm thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
2. Cook noodles per package directions and rinse with cold water; drain.
3. In small bowl, combine soy sauce, sugar, chilli sauce, lime juice and garlic; set aside.
4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and spring onions and cook 2 minutes.
5. Serve.