Tofu & Asparagus Pad Thai
This vibrant dish is a delightful combination of textures and flavors. Chewy rice noodles are coated in a zesty mixture of lime juice, tamarind, and sweet chili sauce, while tender asparagus, crunchy beansprouts, and savory tofu provide a variety of tastes. Top this stir-fry with fresh coriander and salted peanuts for a finishing touch that adds depth and richness to every bite.
— Constant Cookbook
Ingredients
- 200g flat rice noodles
- 2 limes , 1 juiced, one cut into wedges
- 1 tbsp tamarind paste, or extra lime juice
- 2 tbsp sweet chilli sauce , plus extra for serving
- 2 tbsp vegetable oil or sunflower oil
- 300g firm tofu , drained, patted dry and cut into cubes
- 10 asparagus spears , trimmed and sliced on the diagonal
- 6 spring onions halved and thinly sliced lengthways
- 300g bag beansprouts
- 3 garlic cloves , finely chopped
- handful each coriander leaves and salted peanuts, to serve
Instructions
- Cook the noodles following pack instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
- Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins until golden all over. Set aside.
- Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 321 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.74 milligram of sodium
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