Tofu & asparagus pad Thai

Tofu & asparagus pad Thai

Tofu & asparagus pad Thai

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.

Recipe from Good Food magazine, May 2011