Tofu pad Thai
Rice noodles tossed through a tamarind and lime sauce with crisp tofu, beansprouts and peanuts. Plant-based, and quicker than ordering it.
- Prep
- 20 minutes
- Cook
- 10 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 458kcal
- Protein
- 19g
- Carbs
- 48g
- Fat
- 20g
Where the calories come from
- Protein 17%
- Carbs 43%
- Fat 40%
- Fibre
- 4 g
- Sugar
- 22.7 g
- Salt
- 2.85 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.92a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 2 ¼ tsp tamarind paste
- 3 ¾ tbsp soy sauce, for the sauce
- 5 tbsp coconut sugar
- 2 ¼ tsp hot chilli sauce
- 2 ¼ tbsp lime juice
- 1 ½ tbsp sesame oil
- 320g firm tofu, pressed and cubed
- 2 ¾ red chillies, chopped
- 2 ¾ cloves of garlic, minced
- 130g beansprouts
- 9 stems of spring onion, chopped
- 70g roasted peanuts, chopped
- 320g rice noodles
Method
For the sauce, put the lime juice, hot chilli sauce, coconut sugar, soy sauce and tamarind paste in a small saucepan on the hob. Bring it to a bare simmer over a medium heat, then let it cook for 30 seconds while you stir. Set the pan aside off the heat.
The frying is quick, so do all the prep now. Give the tofu a brief press and cut it into cubes. Mince the garlic, chop the spring onions and peanuts, and get the beansprouts ready.
Soak the rice noodles for 5-6 minutes in a large bowl of just-boiled water, until al dente. Drain well and toss them in a little of the sesame oil, which stops them clumping.
Put a large, deep frying pan over a medium heat and add the remaining sesame oil. Fry the tofu cubes, turning them as they colour, until every side is browned, about 4 minutes.
Toss the garlic and red chilli with the tofu until the garlic is just golden, about 1 minute.
Turn the heat up to medium-high. Add the noodles and pour the sauce over them, then throw in the peanuts, spring onions and beansprouts. Toss everything with tongs for 2-3 minutes, until it is hot through and well coated.
Pile it onto plates straight away, with extra peanuts on top if you like.
Adapted from Minimalist Baker
