AI-generated imageThai Tamarind Fried Tofu and Peanut Pad Thai
Two tangy vegetarian pad Thai noodle bowls with browned tofu, tamarind, bean sprouts and crushed peanuts.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak 170 g dry flat noodles according to package instructions until flexible but slightly firm, then drain. Press 240 g firm tofu dry and cut into 1.5 cm cubes.
- 02
Mix 25 g tamarind, 25 ml soy sauce, 25 g sugar and 70 ml water. Julienne 90 g carrot, chop 12 g garlic and 45 g scallions, and rinse 120 g sprouts.
- 03
Heat 20 ml oil over medium-high heat and stir-fry tofu for 5–6 minutes until golden on all sides; transfer to a clean plate.
- 04
Add remaining 10 ml oil, cook garlic and carrot two minutes, then toss in noodles and tamarind sauce for 4–6 minutes until noodles are tender without hard centers.
- 05
Return tofu and add 120 g sprouts and 45 g scallions, stir-frying two minutes until the sprouts are hot. Remove from heat and top two bowls with 25 ml lime juice and 45 g crushed peanuts.
Before you cook
Contains soy and peanuts, and standard soy sauce may contain wheat. Thoroughly cook the sprouts, use clean utensils and refrigerate leftovers within two hours.
Allergens: soy (tofu, soy sauce), peanuts, wheat may be present in standard soy sauce
Image & source credits
AI-generated image.
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