Saturday Kitchen

The last time I posted a tofu recipe I got a few emails of thanks because people are looking for new ways to make it taste good.

I always use pressed tofu and press it a bit more at home, so to prepare the tofu wrap it in a clean dishcloth tightly, put it in a shallow bowl and place some heavy books on top to press it down (I put a polly bag between the books and dishcloth to protect the books.

I leave it anything from half an hour to overnight depending how organised I am.

Once it is pressed I take it out the cloth and cut the tofu up in to squares ready for marinade.

This recipe I am sharing is my take on a vegan pad thai recipe I got at a vegan food festival. Some of it needs advance planned so don’t just get an idea to make this and expect it to be ready straight away, but once the prep is done, it’s really quick to make.

 

Press the tofu in advance

Marinade tofu for at least 40mins:

1 tablespoon rice vinegar

½ cup soy sauce or tamari if you want gluten free

1 teaspoon Chinese 5 spice

150g rice noodles

Bunch of spring onions chopped

1 clove garlic crushed

1 tablespoon peanut butter

1 tablespoon kimchi (or sauerkraut)

½ cup soy sauce

1 tablespoon maple syrup

1 tablespoon rice vinegar

300g asparagus or tender stem broccoli

150g beansprouts

Dressing

Chopped salted peanuts

Chopped fresh chilli

Fresh lime

Coriander

 

Boil rice noodles, drain, run under cold water to stop cooking process and leave to the side

Heat in a large wok or frying pan a dash or oil (sesame oil works best I think) take the tofu pieces out of the marinade and brown off the tofu then put it to the side.

In a bow mix the soy sauce, rice vinegar and maple syrup to allow the flavours to fuse together.

In the wok add some of the spring onions (save some for the garnish) and garlic to start to soften 1-2mins

Add the peanut butter, keep everything moving in the pan

Add the noodles

Then the kimchi, keep mixing

Then the asparagus or broccoli

Keep mixing

Then add the soy sauce mix

Keep mixing

Then add the beansprouts, then the tofu and keep mixing through.

Your Pad Thai is ready to serve.

Depending how hungry you are this will make 2-3 serves

Garnish with lime juice, peanuts, fresh chilli and coriander and enjoy.

 

Have an awesome weekend

Jen x

 

 

 

 

 

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