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Pad Thai with Tofu

SimonDeaneHealth
A healthy version of the popular Asian dish. This ad thai recipe contains loads of fresh vegetables and is lower in calories than most versions.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Meals

Ingredients
  

  • 300 g tofu
  • 300 g whole wheat noodles or brown rice noodles
  • 1 fresh chili
  • 3 garlic cloves
  • 1 thumb sized piece of ginger
  • ½ a medium sized courgette zucchini in US (120g)
  • 120 g mushrooms
  • 1 medium head of broccoli 300g
  • 2 medium carrots 150g
  • 4 spring onions
  • 1 red pepper
  • 1 teaspoon maple syrup
  • 2 limes juice of
  • 3 tablespoons of tamari or a low sodium soy sauce
  • 3 tablespoons tomato puree
  • 1 tablespoon sweet chili sauce
  • A bunch of fresh chopped coriander including stalks

Instructions
 

  • Chop the peeled garlic, chili and peeled ginger into small pieces. (As always, you can leave the chili seeds in for extra spice.
  • Put a pot on a medium high heat and add 100ml of water. Add the garlic, ginger and chili stirring regularly once things start to heat up.
  • Chop up the mushrooms, spring onions, broccoli, red pepper, courgette and carrots and add to the pot. Let simmer for about 5 minutes stirring regularly.
  • Drain the tofu, cut into little cubes, and add to the pot.
  • Add the maple syrup, lime juice, tamari, tomato puree and sweet chili sauce, and continue to simmer for another five minutes, with regular stirring.
  • Cook the rice noodles according to the instructions on the packet.
  • Put a bed of noodles into a bowl and add a scoop of the mixture from the pot on top. Sprinkle with some chopped coriander and serve.
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