If you’ve never considered using tofu in a pad thai, think again. Its subtle taste is the perfect foil for all the spicy, hot, salty and zingy flavours of the chilli, tamarind paste, lime and soy and fish sauces. This fabulous one-pan supper can be served in bowls and is so quick and easy to make … and there’s minimal washing up.
Ingredients
For the Cashew Nut Butter Sauce
- 5 tbsp cashew nut butter
- 3 tbsp soy sauce
- 1 tbsp nam pla (Thai fish sauce) or vegan fish sauce
- 2 tbsp palm sugar
- 2 tbsp tamarind paste
- 2 grated limes zest and juice
For the pad Thai
- 9 oz (250 g) flat rice noodles
- 2 tbsp groundnut (peanut) oil
- 3 garlic cloves, crushed
- 1 in (2.5 cm) piece fresh root ginger, peeled and diced
- 8 spring onions (scallions), sliced
- 1 red bird’s eye chilli, diced
- 14 oz (400 g) extra-firm or firm tofu, pressed and cut into cubes
- 3½ oz/1 cup (100 g) beansprouts
- 3 tbsp roasted cashews, crushed
- 2 tbsp sesame seeds
- A handful of coriander (cilantro), chopped
- Lime wedges and sweet chilli sauce, to serve
How to Make It
- Combine all the ingredients for the cashew nut butter sauce in a bowl and stir together with 2–3 tablespoons cold water.
- Cook the rice noodles following the pack instructions. Drain.
- Heat the oil in a non-stick wok or deep frying pan (skillet) set over a medium to high heat. Add the garlic, ginger, spring onions and chilli and stir-fry briskly for 1 minute. Add the tofu and cook for 5 minutes, turning several times, until golden all over. Stir in the cashew nut butter sauce, then reduce the heat, cover the pan and cook for 2 minutes.
- Add the rice noodles and beansprouts and stir them gently into the sauce. Stir-fry for 1 minute, tossing them lightly.
- Divide the mixture between 4 shallow serving bowls. Sprinkle with the roasted cashews, sesame seeds and coriander. Serve hot with lime wedges for squeezing and some sweet chilli sauce.
