Peanut Butter Tofu Pad Thai

• 280 gPlain tofu
• Red pepper
• Spring onion
• 200 gRice noodles
• 15 gGinger & garlic paste
• 20 gKetjap manis
• Carrot
• 30 mlSoy sauce
• Lime
• 26 gSmooth peanut butter
• 15 gTamarind paste

From your cupboard

• Vegetable oil
• Water

1. 1.

   Boil a kettle

   Tear your tofu into bite-sized pieces

   Add the torn tofu to a bowl with half your soy sauce (save the rest for later!)

   Give everything a good mix up until the tofu is coated – this is your coated tofu

2. 2.

   Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

   Once hot, add the coated tofu to the pan and cook for 6-7 min or until golden and crispy – this is your golden tofu

3. 3.

   Meanwhile, top, tail, peel and chop your carrots into quarters lengthways, then into thin batons

   Deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips

   Trim, then slice your spring onions on diagonal

4. 4.

   Combine your peanut butter, ginger & garlic paste, ketjap manis, remaining soy sauce and your tamarind paste in a bowl with a a squeeze of your lime juice and 2 tbsp cold water

   Give everything a good mix up – this is your peanut butter sauce

   Cut the remaining lime into 1 wedge per person

5. 5.

   Add your rice noodles to a pot and cover with boiled water

   Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite

   Once cooked, drain and set aside until later

6. 6.

   Once the tofu is golden, add the carrot batons and pepper strips and cook for 3-4 min or until softened

7. 7.

   Once the veg has softened, add the drained rice noodles to the pan with your peanut butter sauce and cook for 1-2 min further

   Give everything a good mix up – this is your peanut butter tofu pad Thai

8. 8.

   Serve the peanut butter tofu pad Thai and top with the sliced spring onion

   Garnish with a lime wedge

   Enjoy!