Vegan Pad Thai
For the tofu
2 tbs sesame oil
2 tbs rice vinegar
1 heaped tsp sugar
For the pad thai
4 tbs canola or other neutral tasting oil
1/2 bell pepper, sliced
1 1/2 tbs tomato puree
2 red chilis (finely chopped)
1/2 tsp chili powder
1/2 tsp ground white pepper
4 tbs soya sauce
2 tbs tamarind paste (or make your own by dissolving 1/4 cup dried tamarind in 1/2 cup of water for 30 mins, then straining through a sieve collecting the liquid)
3 tbs lime juice
1 heaped tbs brown sugar
1/2 cup chopped peanuts, roasted and roughly chopped
1 cup beansprouts
large handful coriander, choppped
- Preheat oven to 350 ready to bake your tofu.
- Combine the soy sauce, oil, vinegar and sugar in a small saucepan and place over a low heat. Bring to the boil, stirring regularly, then remove from heat and pour over tofu. Leave to marinate for at least 30 mins.
- Place the tofu on the middle shelf of the oven, uncovered for about 30 minutes. Taking out and stirring half way. Remove from the oven and keep covered until ready to use.
- Soak the rice noodles in boiling water so they are fully covered for about 5 minutes, break up any clumps of noodles. Drain and refresh under cold water, again using your fingers to separate the noodles into their individual strands.
- Heat the oil in a nonstick deep sauté pan and add the bell pepper, stir fry until soft ( a few minutes).
- Add the tomato paste and stir for a minute, add the chills, allow to sizzle, then add all the ingredients up to the peanuts. Simmer over a low heat until the sugar has dissolved and the liquid slightly reduced, then add the noodles. Stir for a minute to combine well with the sauce, then remove from the heat and add the coriander, beansprout and half the peanuts.
- Garnish with rest of the peanuts and a wedge of lime. Serve immediately, though this is also good at room temperature too.