Rainbow veggie tofu pad thai
Ingredients :
serves 2-4
Tofu
1x pack tofu / 200g
2 tbsp tamari / soy sauce
Spices : turmeric / paprika mixed herbs / salt and pepper
1 tbsp olive oil
1/2 cup cashew nuts
Peanut sauce.
1 lime squeezed
1 garlic clove, finely diced
1 tbsp freshly grated ginger
30g crunchy peanut butter
2 tbsp tamari / soy sauce
1 tsp honey / date / agave syrup
1-2 tbsp water to thin
option to add a little sriracha if you like it spicy!
Pad thai veggies
2 medium / large carrots
1 medium courgette
1/2 raw red cabbage
1 small bunch coriander
3-4 spring onions, finely diced
How to :
Drain the tofu, pat dry with paper towel and then slice into chunky cubes. Place into a glass container. Add your tamari and spices making sure cubes are evenly coated. Place lid on box and give a good shake - choose glass as the turmeric won’t stain. Leave in the fridge overnight or for at least 2-3 hours.
The next day I like to air fry or oven the tofu pieces for at least 15-20. Throw in the cashew nuts for the last 5-10 mins until they come out crispy and golden. Leave to cool.
Combine all peanut sauce ingredients in a glass jar and give a good shake. Leave in the fridge. Add more water little but little if too thick.
Wash and dry your pad thai veg. Place them into a spiraliser or use a potato peeler to create strands of courgette and carrot. Cut in half your red cabbage, then with a veg peeler, slice into fine strips. Place all this into a bowl. Dice up your spring onion and coriander and place to the side.
To a pan, add the olive oil on a low to medium heat, then add in the fresh veg. Add in your pre cooked tofu and wait to warm up. Then drizzle over the peanut sauce, stir and wait 3-5 mins to warm up, don’t cook for too long as we want to keep the vegetables fresh.
Serve up into bowls and top with fresh coriander, spring onions and toasted cashew nuts.