Tofu Pad Thai (Vegan)

Ingredients

• 250 gdry rice noodles
• 450 gextra-firm tofu, extra-firm
• 2½ tbspgluten-free tamari
• 2½ tbsplime juice
• 1¼ tbsppure maple syrup
• 2¾ tsptomato paste
• 1¾ tspsriracha
• 1¼ tbspcanola or avocado oil
• 2cloves garlic
• 2medium carrots
• 2green onions
• 40 gunsalted peanuts
• 6 gfresh cilantro
• 150 ggreen cabbage, shredded

Method

1. Bring a kettle of water to a boil over high heat, pour it over the rice noodles in a bowl and soak for about 8 minutes, until soft but still chewy. Drain and rinse with cold water.

   8 min timer

2. Press the tofu for 10 minutes and cut into 2 cm (3/4 inch) cubes. Whisk the tamari, lime juice, maple syrup, tomato paste and sriracha.

3. Heat the oil in a wok or large non-stick skillet over medium-high heat until shimmering.

4. Fry the tofu, turning every 2 minutes, until golden and crisp on all sides, about 8 minutes.

   8 min timer

5. Add the garlic, julienned carrot and shredded cabbage and stir-fry for 2 minutes.

   2 min timer

6. Add the noodles and sauce and toss with tongs for 1 to 2 minutes until coated and hot.

7. Top with chopped peanuts, sliced green onion and cilantro, with extra lime wedges.

Storing and reheating

Keeps 3 days.