PSA: This vegan pad thai can be on your table faster than you can even order take out. It's deeply sweet, savoury, and punchy all at the same time and has become our go-to weeknight recipe. If you find yourself eating the whole batch in one sitting (we've been there), double it up and enjoy the greatest working-from-home lunch that ever was.
3 tbsp neutral oil
400g tofu, sliced into 2x2cm cubes
4 spring onions (or 1 shallot), sliced (greens reserved)
2 cloves garlic, minced
4 tbsp light brown sugar
2 tbsp tamarind paste
3 tbsp tamari
3 tbsp water
250g rice noodles
100g bean sprouts
40g peanuts, chopped or ground
1 lime, sliced
In a large pan or wok, heat 2 tbsp of oil over medium high heat. Add the tofu and let cook, untouched until golden and crisp on the heat facing side. Stir, and let look untouched again. Repeat until the tofu is crispy on all sides. Remove the tofu with a slotted spoon and set aside.
Add 1 tbsp oil to the same pan, along with spring onions and garlic into the pan and cook for 5-6 minutes, until the spring onions start to brown.
In the meantime, soak the rice noodles in boiling water according to the package instructions - until they transform from being transparent, to white.
In a small bowl, combine sugar, tamarind paste, tamari, water and mix until fully combined.
Add the tofu back into the pan, along with the drained noodles and sauce. Stir over high heat, and cook until the noodles have absorbed the sauce (3-4 minutes). Stir in the beansprouts.
Serve the pad thai topped with peanuts, lime juice and coriander.