26 Oct, 2023
Anna Jones's crispy tofu and broccoli pad Thai salad
Using gluten-free mung bean noodles as a base, with a medley of crisp, crunchy asian vegetables and a topping of cashews, sesame seeds, crispy onions, spring onions and herbs, this dish couldn’t be more fresh or delicious. This will give you that burst of energy you need rather than leaving you with that heavy, sluggish feeling that usually follows a traditional pad thai.
RecipesServes 2.
Ingredients:
- 250g rice noodles
- 250g firm tofu, chopped into 3cm cubes
- 250g sprouting broccoli
- 2 tbsp tamari sauce
- 3 cloves garlic, minced
- 2cm piece of ginger, minced
- 6 spring onions, sliced at an angle
- 100g bean sprouts
For the sauce:
- 4 tbsp tamarind paste
- 2 tbsp rice vinegar
- 3 tbsp maple syrup
- 4 tbsp soy or tamari sauce
To serve:
- A handful of cashew nuts, chopped
- 2 tbsp pickled chillies
- A handful of basil, chopped
- A handful of mint, chopped
- 2 tbsp crispy shallots
- A lime wedge
Method:
- Preheat the oven to 200 degrees celsiuss.
- Bake the tofu in the oven with a little oil for 15 minutes, or until golden.
- While the tofu is baking in the oven, cook the rice noodles according to the package instructions.
- Steam the sprouting broccoli for 5-10 minutes.
- In a pan, heat a little oil and fry off the garlic. ginger and spring onions for 2-3 minutes on a medium heat. Add in the cooked noodles and tamari and stir fry for a couple more minutes.
- Make the sauce by whisking all the ingredients together. When the tofu and broccoli are done, plate up the dish by adding the noodles on the bottom, then the tofu, broccoli and beansprouts.
- Top with the chopped cashews, pickled chillies, herbs and crispy onions and serve with a lime wedge.
For when you don't want to cook, enjoy our fresh, summery, ready-to eat meals just like this one on our meal plans. Check out the options here or take our quiz to find a plan that works for you.
