Looks like you may need to upgrade your browser

We're sorry, we no longer support the web browser that you are using

For the best best experience, please update your browser, or try using a different browser

(We promise it'll be worth it)

Upgrade the to latest version or continue anyway

Select your site

Please select your delivery destination.

Tofu pad thai

Tofu and asparagus pad thai

Good for: Light and delicious take away alternative
Suitable for Vegetarian
Serves 4

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
321 kcal 8 g 1 g 12 g 3 g 53 g 8 g 0.74 g

Ingredients

  • 250g flat rice noodles *
  • 300g firm tofu * drained, patted dry and cut into cubes
  • 10 asparagus spears, trimmed and sliced
  • 6 spring onions halved and thinly sliced
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 tbsp tamarind paste *
  • 2 tbsp sweet chilli sauce, plus extra for serving
  • 2 tbsp vegetable oil
  • 300g beansprouts
  • 3 garlic cloves, finely chopped
  • Handful coriander leaves
* Available at Holland & Barrett

Method

Step 1
Cook the noodles as suggested by the manufacturer. Mix the lime juice, tamarind and sweet chili sauce together in a small bowl and set to one side.

Step 2
Heat some vegetable oil in a non-stick wok and fry the tofu for 7 minutes, stirring often until golden on all sides. Set this to one side.

Step 3
Add more oil to the pan and cook the asparagus in it until it softens. Then throw in the spring onions, beansprouts and garlic, cooking for a few minutes more. Add the drained noodles, sauce mixture and a pinch of salt.

Step 4
Mix in the tofu and heat through. Serve with the coriander and lime wedges.

Shop Food & Drink

Related Topics