Tofu & asparagus pad Thai

Prep:   15 mins                                         Method:  Easy

Cook:  15 mins                                         Serves: 4

A vegetarian, superhealthy alternative to the ever popular pad Thai

Tofu & asparagus pad Thai

Ingredients

• 200g flat rice noodles
• 2 limes, 1 juiced, one cut into wedges
• 1 tbsp tamarind paste, or extra lime juice
• 2 tbsp sweet chilli sauce, plus extra for serving
• 2 tbsp vegetable oil or sunflower oil
• 300g firm tofu, drained, patted dry and cut into cubes
• 10 asparagus spears, trimmed and sliced on the diagonal
• 6 spring onions halved and thinly sliced lengthways
• 300g bag beansprouts
• 3 garlic cloves, finely chopped
• handful each coriander leaves and salted peanuts, to serve

Method

1. Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
2. Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
3. Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.