Tofu and Mushroom Pad Thai

Ingredients

• 250 g flat rice noodles
• 400 g firm tofu
• 200 g shiitake mushrooms
• 150 g beansprouts
• 3 tbsp tamarind paste
• 2 tbsp soy sauce
• 2 tbsp palm sugar
• 3 cloves garlic
• 60 g roasted peanuts
• 3 tbsp vegetable oil
• 4 spring onions
• 2 lime

Method

1. 1

   Soak the rice noodles in cold water for 20 minutes, then drain.

2. 2

   Press the tofu dry with kitchen paper and cut into 2cm cubes. Fry in 2 tbsp oil in a hot wok until golden on all sides, then remove.

3. 3

   Mix the tamarind paste, soy sauce and palm sugar together in a small bowl to form the sauce.

4. 4

   Add the remaining oil to the wok, fry the minced garlic and sliced mushrooms over high heat for 3 minutes.

5. 5

   Add the noodles and sauce, toss for 2 minutes, then return the tofu and add the beansprouts and sliced spring onions.

6. 6

   Toss for a further minute, then serve topped with crushed peanuts and lime wedges.