From the streets of Thailand, our Tofu Pad Thai recipe is a gorgeous mixture of salty, spicy, crunchy deliciousness, Enjoy!

Tofu Pad Thai

Yields2 Servings

 300 g Dragonfly Super Firm tofu
 2 tbsp Oil
 150 g Fine egg noodles
 2 tbsp Tamarind sauce
 2 tbsp Sweet chilli sauce
 2 tbsp Vegan fish sauce
 1 Garlic clove, crushed
 Small bunch of spring onions, sliced
 100 g Radishes, sliced
 Salt and black pepper
 Large handful of beansprouts
 1-2 eggs
To serve
 Crushed salty peanuts

Ingredients

 300 g Dragonfly Super Firm tofu
 2 tbsp Oil
 150 g Fine egg noodles
 2 tbsp Tamarind sauce
 2 tbsp Sweet chilli sauce
 2 tbsp Vegan fish sauce
 1 Garlic clove, crushed
 Small bunch of spring onions, sliced
 100 g Radishes, sliced
 Salt and black pepper
 Large handful of beansprouts
 1-2 eggs
To serve
 Crushed salty peanuts

Directions

1

Cut the tofu into chunks and stir-fry in oil until crispy for about 10 minutes, drain and set aside.

2

Cook the noodles according to the pack instructions

3

Mix together the tamarind, sweet chilli and fish sauces.

4

Heat a little more oil in a pan and add the prepared garlic, spring onion and radish, pan fry for a minute.

5

Add the prepared noodles to the pan with the tamarind mixture and cook until the noodles absorb the sauce. Stir in the beansprouts and season.

6

Push the mixture to one side of the pan and crack in the eggs, as they begin to cook, stir to start scrambling then mix with the other ingredients in the pan.

7

Add the tofu back to the pan and serve on warm plates scattered with salty peanuts.

Tofu Pad Thai
IngredientsDirections