Vegan Vegetable Pad Thai
Ingredients
- 1 block extra firm tofu
- Pinch of salt
- Pad Thai rice noodles (portion size on the back of the packet)
- 3 tablespoons sesame oil
- 1/2 red chili
- 1 medium sized onion
- 3 cloves garlic
- 1/3 cup chopped roasted peanuts
- 1/3 cup beansprouts
- 2 baby corn
- 4 mushrooms
- 1/2 cup snowpeas
- 1 purple sweet potato
- 1/2 thin stem broccoli
- 1/2 spring onion
- 1/2 bunch coriander
- 1/2 lime
Sauce
- 1 tablespoon sesame oil
- 11/2 tablespoons garlic chili sauce
- 1 tablespoon lime
- 2 tablespoons vegetarian fish sauce
- 3 tablespoons maple
- 1 tablespoon tamarind paste
- 1/3 cup soya sauce
Preparation
Preheat the oven to 180 degrees. Cut the tofu into 1cm cubes. Rub 1 tablespoon of sesame oil, salt, pepper and sesame seeds on the tofu. Put the tofu on a baking tray and keep it in the oven for 25 minutes.
Peel the sweet potato and cut it into 1 cm cubes. Add a tablespoon of olive oil and a pinch of salt and put in the oven for 40 minutes.
In a wok add 1 tablespoon of sesame oil and then add in your onions and garlic, cook on medium heat. Once the onions are soft add in your broccoli, snowpeas, mushrooms, baby corn and cook on medium heat till it has softened but still has a bite to it.
In a medium sized saucepan add boiling water and then add in your noodles. Cook your noodles as directed on the back of the pack. Drain the noodles and drizzle a tablespoon of sesame oil on top and put them aside.
Add all the ingredients for the sauce in a medium sized sauce pan until combined.
Add the noodles to the wok with the veggies, add in the tofu, sweet potato, bean sprouts and sauce and combine.
Add the peanuts on top and sprinkle some coriander.
Enjoy
