Vegan pad thai

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the noodles as per the manufacturer’s . Drain, refresh under cold water and drain again on kitchen paper.

Step 2

2. Place the tofu in several layers of kitchen paper and place it between two flat chopping boards or baking trays. Carefully place weights on top and leave for at least thirty minutes.

Step 3

3. In a small bowl mix together the soy sauce, lime juice, maple syrup and water.

Step 4

4. Unwrap the block of tofu, wipe it dry and cut into 1-2 cm cubes. Roll the tofu cubes gently in the rice or corn flour so that they are lightly coated.

Step 5

5. Heat a wok over a high heat. As soon as it begins to smoke add the groundnut oil. After thirty seconds add the tofu (you will need to do this in a couple of batches to avoid crowding the wok which would lower the temperature too drastically). Cook, stirring from time to time, until the tofu has crisped up and browned slightly. Remove from the pan with a slotted spoon and drain on kitchen paper. Set to one side.

Step 6

6. Keep the wok on the high heat, adding a little more oil if needed. Add the garlic and cook, stirring for 30 seconds. Now add the drained noodles and cook for 3 minutes, stirring continually until they begin to dry out. Next add the pak choi, beansprouts, chilli and the spring onions and cook for 4 minutes, still continuing to stir. Now add the tofu, peanuts, crispy shallots and coriander. Stir-fry for 30 seconds then finally add the soy, lime juice and maple syrup mixture. It should quickly bubble up. Stir the contents of the pan to ensure everything gets a really good coating of the sauce then remove from the heat and serve immediately.

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