Tofu Pad Thai - Meat Free Monday

Name: Tofu Pad Thai - Meat Free Monday
Ingredients: 200 g dried flat rice noodles; ½ cup (60 g) chickpea flour; ¼ teaspoon black salt (or regular salt); 2 tablespoons vegetable oil; 2 teaspoons tamarind paste; 2 tablespoons soy sauce; 1 tablespoon coconut sugar (or grated palm sugar); 2 teaspoons lime juice; ½–1 teaspoon Sriracha sauce; 5 garlic cloves, finely chopped; 3 shallots, finely diced; 2 cups (300-350 g) mixed vegetables, such as shredded carrot, baby sweetcorn, beansprouts, sliced spring onions (scallions); 1 block (300 g) extra-firm tofu, pressed (see tip) and cubed; ⅓ cup (50 g) chopped roasted peanuts; chopped peanuts, lime wedges, beansprouts and chopped coriander (cilantro), to garnish

meatfreemondays.com

Everybody loves a good Pad Thai and this fragrant tofu version will not disappoint!

View full recipe on meatfreemondays.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatfreemondays.com.

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Ingredients

200 g dried flat rice noodles
½ cup (60 g) chickpea flour
¼ teaspoon black salt (or regular salt)
2 tablespoons vegetable oil
2 teaspoons tamarind paste
2 tablespoons soy sauce
1 tablespoon coconut sugar (or grated palm sugar)
2 teaspoons lime juice
½–1 teaspoon Sriracha sauce
5 garlic cloves, finely chopped
3 shallots, finely diced
2 cups (300-350 g) mixed vegetables, such as shredded carrot, baby sweetcorn, beansprouts, sliced spring onions (scallions)
1 block (300 g) extra-firm tofu, pressed (see tip) and cubed
⅓ cup (50 g) chopped roasted peanuts
chopped peanuts, lime wedges, beansprouts and chopped coriander (cilantro), to garnish