Tofu Satay Pad Thai

Serves 2-3

GLUTEN FREE | dairy FREE | vegan | vegetarian

Ingredients

SATAY SAUCE:

• ¼ cup natural crunchy peanut butter

• 1½ Tbsp maple syrup

• ½ lime zested and juiced 

• ¼ cup canned coconut milk

• 1 Tbsp white miso paste

• 1 Tbsp hot water

PAD THAI

• 200g rice noodles

• 250g firm tofu (diced)

• 1 Tbsp coconut oil

• 2 garlic cloves (minced)

• 4 stems broccolini (cut stems in 3rds we used the stems in our pad thai too!)

• 1 bunch bok choy (ends cut off & washed)

• 1 cup bean sprouts (rinsed well)

• ½ cup (around 15) sugar snap peas (ends removed & deveined) 

• 2 stems spring onion (finely sliced)

• 1 Tbsp crushed peanuts 

• lime wedges to serve

Method

1. Prepare rice noodles as per packet instructions

2. Add all satay sauce ingredients to a bowl and mix using a mix-master or whisk until evenly combined

3. Heat 1 Tbsp peanut oil in a medium fry pan or wok over medium heat and add garlic and sauté until fragrant

4. Add tofu and continuously stir until lightly browned

5. Add all vegetables and continue to stir fry for 2-3 minutes before adding rice noodles and tossing together

6. Add satay sauce and toss together well. If your pad thai is too thick, add a tablespoon of water and stir in. Serve with a wedge of lime and crushed peanuts on top!