Tofu Pad Thai
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 bunch choy sum
- 350 g firm tofu
- 1 small brown onion
- 1 large capsicum
- 1 red chili
- 250 g dry rice-stick noodles
- 1⁄4 cup ketchup
- 2 tablespoons light soy sauce
- 1 tablespoon rice bran oil
- 2 garlic cloves
- 1⁄4 cup fresh coriander
- 4 tablespoons unsalted peanuts
- 1 lemon
directions
- Separate choy sum leaves from stems. Slice stems thickly and roughly chop leaves. Cut tofu in 2 cm (0.8") cubes. Halve the onion and slice thinly. Slice capsicum thinly. Chop chilli and garlic finely. Chop peanuts coarsely. Divide lemon in wedges.Steep noodles in boiling water for about 10 minutes; drain. Combine ketchup with soy sauce.
- Heat wok and add oil. Stir-fry tofu until golden (circa 5 mins). Remove from wok with slotted spoon and drain on paper towels. Stir-fry onion, capsicum, and choy sum stems until onion has softened (circa 3 mins). Add chilli and garlic and stir-fry for 30 secs. Add choy sum leaves; stir-fry until wilted (circa 1 min). Ad noodles, tofu, and sauce mixture; combine and heat through. Divide over bowls. Add coriander and peanuts and serve with lemon wedges.
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RECIPE SUBMITTED BY
Is This Really Nece
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