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Tofu & asparagus pad Thai recipe - Recipes - BBC Good Food

  • 4servings
  • 15minutes
  • 321calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, C, E
MineralsFluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g flat rice noodles

  2. 2 limes ,

  3. 1 juiced, one cut into wedges

  4. 1 tbsp tamarind paste, or extra lime juice

  5. 2 tbsp sweet chilli sauce , plus extra for serving

  6. 2 tbsp vegetable oil or sunflower oil

  7. 300g firm tofu , drained, patted dry and cut into cubes

  8. 10 asparagus spears , trimmed and sliced on the diagonal

  9. 6 spring onions halved and thinly sliced lengthways

  10. 300g bag beansprouts

  11. 3 garlic cloves , finely chopped

  12. handful each coriander leaves and salted peanuts, to serve

Instructions Jump to Ingredients ↑

  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.

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