Vegan pad thai

Ingredients

Sauce

3 tbsp tamarind puree, NOT concentrate

6 tbsp (packed) brown sugar

3.75 tbsp fish sauce

1 tsp chilli flakes

Stir fry

200gm flat rice noodles

1 cup julienne sliced carrots, about 3 carrots

1 cup julienne slices zucchini

1 cup julienne finely chopped kale

1 pack 350gm tofu

1 tbs corn flour

For serving

2 limes, cut into wedges

1/2 cup crushed or chopped peanuts

1 cup mung bean sprouts, optional

Method

1. Prepare all of your ingredients before you begin. Slice the carrots, chop the kale, cilantro and the peanuts. Press your tofu if needed and then chop into smallish cubes.

2. Coat the tofu in corn flour and bake in a hot oven for 15 minutes

3. Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.

4. Stir all the sauce ingredients together in a small bowl.

5. Add the noodles, sauce, carrots, kale, and tofu to a large pan or wok. Stir as it warms. 

6. Serve immediately, sprinkling peanuts on the top of each serving, with lime wedges and mung bean sprouts on the side. Squeeze lime juice to taste before eating.

Original recipe: Vegan Pad Thai