Classic Vegan Tofu Pad Thai

Ingredients

• Cilantro

  raw, coriander leaves

  1 tbsp or 1g

• Lime

  raw

  1 fruit or 67g

• Agave Nectar

  Nature's Agave

  2 tsp or 14g

• Rice noodles

  dry

  100g

• Scallions

  raw

  2 medium or 30g

• Bok choy

  Tesco

  200 grams or 200g

• Peanut butter

  chunky, unsalted

  30g

• Red bell pepper

  raw

  1 medium or 119g

• Roasted Peanuts

  Freshdirect

  30g

• Tamari soy sauce

  2 tbsp or 36g

• Tofoo

  Local tofu from Malton

  280 Grams or 400g

Directions

1. Boil a kettle. Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 2 tbsp oil on medium-high heat. Add the tofu and cook for 2-3 mins, until golden brown.
2. Make the peanut sauce; mix the peanut butter and 1 1/2 tbsp boiling hot water in a small bowl, until smooth. Add the tamari, maple syrup and juice from half the lime. Stir well to combine.
3. Thinly slice the pepper. Thinly slice the spring onions. Trim the pak choi and cut into bite-sized pieces. Roughly chop the coriander. Add the pepper, pak choi, half the spring onion and half the coriander to the tofu pan. Cook for 3-4 mins, until softening
4. Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
5. Add the cooked noodles to the tofu pan. Pour over the peanut sauce and toss to combine.
6. Serve the noodles in bowls and squeeze over the juice from the remaining lime. Sprinkle with the remaining spring onions, coriander and peanuts