“Our vegan pad thai really is the ultimate comfort dish, with rich stir-fry flavours, satisfying noodles and fresh vegetables.”

Serves 2

Ingredients

300ml vegetable or rapeseed oil, plus 2 tbsp
150g firm tofu, cubed
½ small red onion, sliced
6 broccoli florets, halved
80g carrots, peeled and cut into batons
300g rice noodles, cooked according to packet instructions
¼ sweetheart cabbage, sliced
2 small handfuls of beansprouts
2 tbsp chopped chives or spring onions
2 tbsp unsalted roasted peanuts, crushed
2 lime wedges

For the pad thai sauce:

150ml tamarind juice
200g palm sugar (or soft brown sugar)
2 pinches of salt

Method

Mix all the pad thai sauce ingredients together in a mixing bowl and set aside.

Pour the 300ml of oil into a wok or deep saucepan over a medium to high heat and deep-fry the tofu until golden brown.

Remove from the wok and set aside.

Pour the remaining 2 tablespoons of oil into a separate wok over a medium to high heat, then add the red onion and fry for a few minutes until softened.

Add the broccoli, carrots and cooked tofu and stir-fry for 2 minutes until the veg is cooked.

Add the cooked rice noodles and 180ml of the pad thai sauce and stir-fry for 1 minute, then add the beansprouts and chives (or spring onions) and mix through.

Divide between two plates or bowls, scatter over the crushed peanuts and serve with a lime wedge alongside.

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