Pad Thai Noodles with Tofu
|Tofu||250 Gram, cut into strips (1 Pack Cauldron Organic)|
|Green thai paste||4 Tablespoon (Use More Or Less Paste Depending On Heat Preference)|
|Groundnut oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Red chili||1 Medium, finely chopped|
|Soy sauce||2 Tablespoon|
|Red onion||1 Medium, thinly sliced|
|Lime juice||1 Tablespoon|
|Cooked rice noodles||4 Ounce (100 Gram)|
|Coriander||2 Tablespoon, chopped|
|Peanuts/Cashew nuts||2 Ounce, roughly chopped (50 Gram)|
|Spring onions||4 , chopped|
1. Coat the tofu with the Thai paste, then marinate for 10 mins.
2. Heat the oil in a frying pan or wok, add the tofu pieces, then cook for 3-4 mins or until golden brown. Remove from the pan and reserve. Add the garlic, chilli and red onion (adding a little more oil if necessary), then fry for 3-4 mins, or until the onion is tender. Keeping the heat high, return the tofu pieces to the pan.
3. Pour over the soy sauce and lime juice, then stir for just a few secs before adding the rice noodles. Toss for 2-3 mins, or until the noodles are completely heated through.
4. Mix together the garnish ingredients, then add half to the wok and stir. Serve the noodles with the rest of the garnish sprinkled over.