Vegan Thai Noodles with Tofu

Tasty, refreshing Thai noodle recipe with tofu and crunchy bean sprouts, ready in under 30 minutes.

Serves 1 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

  • 150g/5.3oz firm tofu (1 heaped cup, cubed)
  • 20g/0.7oz fresh red chilli (1 chilli, chopped)
  • 5g/0.2oz garlic (1 clove, finely chopped)
  • 30g/1oz spring onion (2-3 stalks, chopped)
  • 80g/2.8oz Thai-style rice noodles

Sauce

  • 20g/0.7oz (1 Tbsp) Tamarind paste
  • 30ml/1oz (2 Tbsp) light soy sauce
  • 5ml/0.2oz (1 tsp) sesame oil
  • 15ml/0.5oz (1 Tbsp) fresh lime juice

Toppings

  • 20g/0.7oz (2 Tbsp) crushed peanuts
  • 30g/1oz bean sprouts (a handful)
  • 20g/0.7oz coriander, chopped
  • Optional: carrot shreds

METHOD

  1. Cook the noodles as per packet instructions. Then rinse and drain with cold water and set aside.
  2. Mix all the sauce ingredients together until well combined. Set aside.
  3. Prep ingredients: press and cube tofu, chop chilli, garlic, spring onion and coriander.
  4. Heat a non-stick pan on medium-high then add the tofu, garlic, chilli and dry-fry for about 7 minutes, until lightly browned. (Lower heat and add a teaspoon of soy sauce about a minute before finishing).
  5. In the same pan on low heat, add the noodles, sauce, spring onions. Stir for half a minute until all noodles are coated with sauce.
  6. Turn off heat then serve immediately topped with bean sprouts, crushed peanuts, coriander and carrot shreds (optional).

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

DinnerAsianLow Fat

Leave a Rating or Comment

  • no rating