Tofu and Cashew Pad Thai
Cuisine: Thai, Asian, Vegan
Serves: 4
  • 3-4 spring onions, sliced lengthwise (no need to be precise - just longways rather than little circles)
  • 2cm piece fresh ginger (about a teaspoon), grated
  • 1 fresh red chilli, sliced finely or half a teaspoon chilli flakes
  • 3 cloves garlic, crushed or grated
  • 3 cups beansprouts
  • ⅓ cup fresh coriander
  • Handful cashews
  • 400g firm tofu, cubed
  • 2 large handfuls fresh spinach or pak choi
  • 150g rice noodles
  • For the paste:
  • 3 tablespoons light soy sauce
  • 1 tablespoon crunchy peanut butter
  • 1.5 tablespoons tamarind paste
  • 2 teaspoons brown sugar
  • Half teaspoon chilli flakes
  • ¼ cup vegetable stock
  • 1 tablespoon sesame oil for frying (though vegetable oil will do)
  • Handful fresh coriander
  • Lime wedges
  1. Cook the noodles according to the instructions and refresh them in cold water. Set aside to add later. Note: they should be slightly
  2. undercooked -
  3. knock a minute or so off the cooking time. They'll cook a little more when you stir fry them.
  4. Make the Pad Thai paste by mixing all of the ingredients for the paste together.
  5. Heat most of the oil in a wok and add the spring onions, ginger and chilli or chilli flakes. Cook for 3 minutes.
  6. Add the cashews and tofu and cook for 4 minutes, stirring constantly.
  7. Add a noodles and a third of the paste, stirring constantly. Keep adding the paste bit by bit and stirring until the noodles are cooked (they should be al dente and not sloppy).
  8. Stir in the chopped spinach and bean sprouts. Put a lid on the pan and cook for one minute.
  9. Remove from the heat and serve immediately. Sprinkle with fresh coriander and serve with a lime wedge.
Recipe by Veggie Runners at