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Tofu & asparagus pad Thai

A vegetarian, superhealthy alternative to the ever popular pad Thai

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 321
  • Carbohydrates 53
  • Saturated Fat 1
  • Sugar 8
  • Protein 12
  • Fat 8
  • Fibre 3
  • Salt 0.74

Nutrition per serving

  • Calories 321
  • Carbohydrates 53
  • Saturated Fat 1
  • Sugar 8
  • Protein 12
  • Fat 8
  • Fibre 3
  • Salt 0.74

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

Method

  1. Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.

  2. 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.

  3. 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.

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