Tofu & asparagus pad Thai

A vegetarian, superhealthy alternative to the ever popular pad Thai

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 321
  • fat 8g
  • saturates 1g
  • carbs 53g
  • sugars 8g
  • fibre 3g
  • protein 12g
  • salt 0.74g

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.