Crispy Tofu Pad Thai with Peanut Sauce

Mar 22, 2023

Your guilt free and gut friendly classic pad Thai recipe. This high protein and high (healthy) fat meal is perfect if you’re gluten free and/or vegetarian. Loaded up with high fibre veggies and herbs, your gut is sure to love you for not ordering takeaway.

Serves 2
(DF, GF & RSF)

Ingredients:
200g organic firm tofu
150g rice noodles
5 tablespoon extra virgin olive oil 3 garlic cloves, minced
1-inch ginger piece, minced
1 tablespoon tamari
1/2 broccoli head, thinly sliced 1/2 cup spring onions
1/2 cup unsalted peanuts
2 birdseye chilli, finely sliced
1/2 cup fresh basil
1/2 cup fresh mint
1/4 cup crispy shallots
1 lime, cut into wedges

Peanut sauce
1/4 cup smooth peanut butter 1 tablespoon tamari
2 tablespoon maple syrup
1 tablespoon fish sauce
1 teaspoon lime juice
1 teaspoon tobasco

Method:

  1. Place the block of tofu on a plate between 2 sheets of baking paper with a weighted object on

    top. Allow the tofu to dry out for 20 minutes while you prep the noodles and sauce.

  2. Soak the rice noodles in cold water for 10 minutes until softened.

  3. Place all peanut sauce ingredients in a small bowl and combine until the texture is smooth and

    creamy. Set aside.

  4. Heat 3 tablespoons of olive oil over a large skillet on medium heat. Slice tofu into 1cm thick

    pieces. Once the oil is heated, add tofu to the skillet to fry for 6-8 minutes. Regularly flip the tofu until golden all over. Add tamari sauce and stir for another 30 seconds. Set aside on a plate.

  5. Using the same skillet, add 2 more tablespoons of olive oil. Once oil is heated, add garlic and ginger and stir for 2 minutes. Add in broccoli florets and drained rice noodles with 6 tablespoons of water. Cook for 5 minutes, then add the spring onions with another 2 tablespoons of water. Stir and cook for another 2-3 minutes until the broccoli is crisp and noodles are soft enough to eat.

  6. Turn off heat and add tofu back into the pan with peanuts. Coat the noodles and tofu with the peanut sauce.

  7. Serve in 2 large bowls. Garnish with chilli, basil, mint, crispy shallot and lime wedges.