The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
-
4 tsp tamarind paste(tamarind paste, spirit vinegar, water, salt)
- 3 garlic clove
-
560g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
2 tbsp maple syrup(maple syrup(100%))
- 2 unwaxed lime
- 1 carrot
- 1 pepper
- 3 spring onion
- 160g baby corn
-
200g wide brown rice noodles(brown rice flour (84%), water)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
Allergens
Contains:
Soya, Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 146Kcal | 571Kcal |
| 609kJ | 2389kJ | |
| Fat | 5.9g | 23g |
| of which saturates | 0.9g | 3.6g |
| Carbohydrates | 15g | 57g |
| of which sugars | 4.0g | 16g |
| Protein | 7.8g | 30g |
| Salt | 0.67g | 2.6g |
| Fibre | 1.9g | 7.6g |
Vegan
High protein
6 plants
Low sat fat
Tofu Pad Thai with Wide Brown Noodles & Peanut Sauce
Turn a classic Thai dish into a vegan delight. Sizzle peppers and baby corn with a winning peanut sauce with tamari, lime and maple syrup. Toss through wide brown rice noodles to up the fibre. Crispy golden tofu for protein. Lashings of lime for zing. Extra peanuts for sprinkling and crunch.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a measuring jug, a sieve & a peeler
Get started
- Drain the tofu, pat dry with paper towel and cut into 1cm cubes. Add to the medium bowl and coat with the asian paste
- Slice half the spring onion whites into 3 cm lengths, finely slice the remaining
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu, spring onion whites. Cook for 6-8 mins, turning occasionally, until golden. Season with a pinch of salt then empty back into the tofu bowl and cover to keep warm
Prep the veg & boil the noodles
- Meanwhile, add the noodles to the saucepan of boiling water, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water and toss with 1/2 tsp oil
- Peel the carrots into ribbons. Thinly slice the pepper. Slice the baby corn at an angle into 2cm pieces. Quarter one lime, halve the other
- Finely chop or crush the garlic. Roughly chop the peanuts
Soften the veg & make the peanut sauce
- Reheat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the garlic. Sizzle for 1 min then add the carrot, pepper and baby corn. Cook for 3-4 mins, until softening Season with salt
- Meanwhile, in the jug, mix the tamarind, tamari, maple syrup and juice from a lime. Season with a generous pinch of salt
Bring everything together
- Add the cooked noodles to the pan along with half the sauce and 2 tbsp water. Simmer for 30 secs while tossing to coat the noodles in the sauce then remove from the heat
- Pour in the remaining sauce and half the spring onion greens. Toss to coat and season to taste
Plate up
- Serve the pad Thai into bowls topped with the tofu. Sprinkle over the peanuts and remaining spring onion
- Garnish with the remaining lime wedges
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