Pad Thai (Tofu)
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INGREDIENTS
| 1 |
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bunch choy sum, trimmed, leaves separated
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| 250 |
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g dried rice-stick noodles
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| 1/4 |
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cup tomato sauce
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| 2 |
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tablespoons soy sauce
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| 1 |
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tablespoon Alfa One rice bran oil
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| 350 |
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g firm tofu, cut into 1.5cm cubes
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| 1 |
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small brown onion, halved, thinly sliced
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| 1 |
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large red capsicum, thinly sliced
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| 1 |
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long red chilli, finely chopped
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| 2 |
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garlic cloves, crushed
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| 1/4 |
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cup fresh coriander leaves
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chopped roasted peanuts, to serve
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lime wedges, to serve |
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INSTRUCTIONS
| 1. |
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Thickly slice choy sum stems. Roughly chop leaves.
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| 2. |
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Place noodles in heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Using a fork, separate noodles. Drain.
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| 3. |
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Meanwhile, combine tomato sauce and soy sauce in a bowl. Heat a wok over medium heat. Add oil. Swirl to coat. Stir-fry tofu for 5 minutes or until light golden. Using a slotted spoon, transfer to a plate lined with paper towel.
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| 4. |
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Add onion, capsicum and choy sum stems to wok. Stir-fry for 3 minutes or until onion has softened. Add chilli and garlic. Stir-fry for 30 seconds or until fragrant. Add choy sum leaves. Stir-fry for 1 minute or until wilted. Add noodles, tofu and sauce mixture. Toss until combined and heated through.
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| 5. |
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Divide between bowls. Sprinkle with coriander and peanuts. Serve with lemon wedges. |
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