Vegan Tofu Pad Thai

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

INGREDIENTS

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

Sauce

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

Toppings

• 30g/1oz (1/4 cup) crushed peanuts
• 30g/1oz bean sprouts

METHOD

1. Cook the noodles as per packet instructions. Rinse and drain with cold water and set aside.
2. Mix all sauce ingredients together until well combined. Set aside.
3. Heat some water (about 1 tablespoon) in a non-stick pan on medium-high heat then sauté the garlic and chilli for a few minutes. Add the cubed tofu and stir-fry for about 10 minutes, until lightly browned on all sides.
4. In the same pan on low heat, add the noodles, sauce, spring onions. Stir for half a minute.
5. Turn off heat then serve immediately topped with bean sprouts, crushed peanuts and an optional squeeze of lime juice.

Macros – Carb: 83g  Fat: 34g  Prot: 43g  Calories: 810

This recipe is part of the 7-day Strength meal plan