Name: Pad Thai with Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 2 tablespoons tamarind paste; 2 tablespoons soy sauce; 2 tablespoons cane sugar; 400 g tofu; 2 cloves garlic; 4 pcs spring onion; 150 g mung bean sprouts; 2 pcs eggs; 1 pc chilli peppers; peanut oil; salt; 300 g rice noodles; 60 g peanuts; 1 pc lime; coriander; 1.5 l water

Step by step process

Preparation

1
In a bowl, mix the tamarind paste, soy sauce, and cane sugar until the sugar fully dissolves. If needed, thin the mixture with a little hot water.
2
Cover the rice noodles with almost boiling water in a pot, let them soften for 8-10 minutes, then drain and briefly rinse with cold water.
3
Pat the tofu dry, cut it into cubes about 2 cm in size, and lightly salt them.
4
Separate the spring onion into white and green parts. Slice the white part into rounds and cut the green part into long diagonal strips.
5
Finely chop the garlic, coarsely chop the peanuts, and beat the eggs in a bowl with a pinch of salt.
6
If using, deseed the chili and cut it into thin strips.

Cooking

7
Heat a wok with a little peanut oil over high heat, pour in the eggs and stir until you get a soft scramble. Then transfer it to a plate.
8
Add the tofu cubes and fry them golden and crisp on all sides, then take them out to join the egg.
9
Add a bit of oil to the wok, toss in the white part of the spring onion and the garlic, and stir-fry for 20-30 seconds until fragrant.
10
Add the drained rice noodles, toss, and pour in the prepared sauce. Stir energetically over high heat until the noodles absorb the sauce.
11
Return the tofu and egg, mix in the mung bean sprouts, green part of the spring onion, half the peanuts, and chili if using. Heat everything through briefly.
12
Adjust the saltiness or tang with a little more soy sauce or a drop of tamarind to taste.

Serving

13
Divide the Pad Thai between bowls, sprinkle with the remaining peanuts, and garnish with coriander leaves.
14
Serve with lime wedges for everyone to squeeze over just before eating for a fresh, zesty finish.

More tips:

Don't overcrowd the wok: if the tofu and noodles don't fit at once, stir-fry them in two batches so they stay crisp and don't steam in their own moisture.

Pat the tofu thoroughly dry before frying and feel free to press it for a few minutes to release water. Dry tofu turns golden and stays crisp on the pan, while wet tofu just falls apart.

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