food/recipes

TOFU PAD THAI

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One of the things I was most excited about when I learnt about the cooking shift was finally tasting tofu. I have only seen it in a couple-a menus and heard the not so encouraging  experience from a friend. I not only tasted it but also learnt how to replicate it in my kitchen and I hope you will too :-).

I am pretty much a fan of all the ingredients in this recipe especially  noodles, eggs, peanut butter and the tamarind paste popularly known as ukwaju (I got a bottle of this and all I do is eat it straight from the bottle haha; but that’s a story for another day) .

The dish is delicious but to be honest it’s not something I can have every other day. So if you are like me, you’re just not a fan of tofu OR you’re just not willing to take the tofu plunge, then you can tweak the recipe a bit by using chicken or shrimp instead of tofu. Tofu pad thai  is popular among the vegetarians but not restricted to.Not only can the ingredients be easily found in the supermarket, but they are what makes this dish such a bowl of health!

Serves: 2-3

Total time: 45 Mins

Active time: 45 Mins

Ingredients


For the noodles


rice noodles

 

For the peanut sauce


peanut sauce

 

For the marinated Tofu


marinated tofu

To garnish


garnish

Preparation


  1. Soak the noodles: Place the rice noodles in a bowl of hot water. Let them soak there for 25-30 Mins.
  2. Marinate the tofu: In a medium bowl, combine the egg whites, soy sauce, ginger, garlic and cornflour. Whisk to combine, then add the tofu. Let the tofu marinate for at least 30 minutes or up to overnight.
  3. Make the sauce: In a medium bowl, combine the tamarind paste, soy sauce, lime juice, chilli, garlic, ginger and honey. Stir well, then add the peanut butter and stir to combine. Slowly whisk in hot water until the sauce is as thick as you like it. Set the sauce aside.
  4. Cook the tofu: Heat a thin layer of oil in a large pan. Strain the tofu out of its marinade and sprinkle it with cornflour. Fry the tofu until it’s lightly golden on aall sides, about 5 minutes in total. Set the tofu aside and wipe the pan.
  5. Cook the eggs: In the same large pan, heat 2-3 tablespoons of oil. Fry the eggs until they are solidified, about 2 minutes in total. Set the tofu aside on a plate.
  6. Put it all together: Add a little oil to the pan and fry the green onions and shallots until they start to brown, then add the garlic and cook 3-4 minutes more. Add the soaked noodles and stir fry for 3-4 mins, then add the tofu, eggs, sauce and chopped peanuts. Taste; add salt to your liking.
  7. Garnish: Serve pad thai with lime wedges, a sprinkle of chopped cilantro and extra peanuts. Enjoy!

*Munch Tip: You can use kitchen scissors to chop the cilantro, easy!

Thank you so much for reading and if you try out this recipe, let me know how it turns out.

 Elainer

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2 thoughts on “TOFU PAD THAI

  1. Pingback: THE COOKING SHIFT | MUNCHLABUNCH

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