Tofu Pad Thai
Meet your new go-to weeknight dinner: Tofu Pad Thai. Toss in rice noodles, crispy tofu and veggies with soy sauce. Top with fresh coriander and lime wedges. Nutritious, delicious, and easy to make.
Ingredients
- 250 grams rice stick noodles
- 450 grams hard tofu
- 1 red onion
- 1 red capsicum
- 3 limes
- 2 long red chilli
- 12 leaves coriander
- 2 cloves garlic
- 1 bunch baby bok choy
- 3 teaspoons vegetable oil
- 2 tablespoons salt-reduced soy sauce
- 1 egg
- 250 grams rice stick noodles
- 450 grams hard tofu
- 1 red onion
- 1 red capsicum
- 3 limes
- 2 long red chilli
- 12 leaves coriander
- 2 cloves garlic
- 1 bunch baby bok choy
- 3 teaspoons vegetable oil
- 2 tablespoons salt-reduced soy sauce
- 1 egg
- Step 1 of 6Place noodles into a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 10 minutes to soften. Stir with a fork to separate. Drain.
- Step 2 of 6Heat 1 tsp of oil in a wok over high heat. Add half the tofu and stir-fry for 2 minutes or until golden. Transfer to a plate lined with paper towel. Reheat wok and repeat with the remaining tofu.
- Step 3 of 6Heat the remaining oil in the same wok over medium heat until it's just smoking. Add onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the bok choy and capsicum, and stir-fry for 2 minutes. Drizzle 2 tbs water over vegetables. Cover wok and cook vegetables for a further 2 minutes or until they are just tender.
- Step 4 of 6Meanwhile, mix the egg with the soy sauce, juice of 1 lime, and half of the chilli in a jug. Cut the remaining limes into wedges and set aside.
- Step 5 of 6Add the noodles and egg mixture to the wok. Toss mixture until well combined. Return tofu to wok and toss to combine.
- Step 6 of 6Divide the pad thai among serving bowls. Top each bowl with coriander leaves and sliced chilli. Serve the pad thai with lime wedges.
Method
- Step 1 of 6Place noodles into a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 10 minutes to soften. Stir with a fork to separate. Drain.
- Step 2 of 6Heat 1 tsp of oil in a wok over high heat. Add half the tofu and stir-fry for 2 minutes or until golden. Transfer to a plate lined with paper towel. Reheat wok and repeat with the remaining tofu.
- Step 3 of 6Heat the remaining oil in the same wok over medium heat until it's just smoking. Add onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the bok choy and capsicum, and stir-fry for 2 minutes. Drizzle 2 tbs water over vegetables. Cover wok and cook vegetables for a further 2 minutes or until they are just tender.
- Step 4 of 6Meanwhile, mix the egg with the soy sauce, juice of 1 lime, and half of the chilli in a jug. Cut the remaining limes into wedges and set aside.
- Step 5 of 6Add the noodles and egg mixture to the wok. Toss mixture until well combined. Return tofu to wok and toss to combine.
- Step 6 of 6Divide the pad thai among serving bowls. Top each bowl with coriander leaves and sliced chilli. Serve the pad thai with lime wedges.
Method
- Step 1 of 6Place noodles into a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 10 minutes to soften. Stir with a fork to separate. Drain.
- Step 2 of 6Heat 1 tsp of oil in a wok over high heat. Add half the tofu and stir-fry for 2 minutes or until golden. Transfer to a plate lined with paper towel. Reheat wok and repeat with the remaining tofu.
- Step 3 of 6Heat the remaining oil in the same wok over medium heat until it's just smoking. Add onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the bok choy and capsicum, and stir-fry for 2 minutes. Drizzle 2 tbs water over vegetables. Cover wok and cook vegetables for a further 2 minutes or until they are just tender.
- Step 4 of 6Meanwhile, mix the egg with the soy sauce, juice of 1 lime, and half of the chilli in a jug. Cut the remaining limes into wedges and set aside.
- Step 5 of 6Add the noodles and egg mixture to the wok. Toss mixture until well combined. Return tofu to wok and toss to combine.
- Step 6 of 6Divide the pad thai among serving bowls. Top each bowl with coriander leaves and sliced chilli. Serve the pad thai with lime wedges.