Crispy Tofu & Broccoli Pad Thai

I am a sucker for a pad Thai. I know it’s predictable but I can’t seem to bypass it on a menu. This version brings together all the things I love about it: crispy tofu, lots of greens, a tamarind-heavy sauce, roasted peanuts and crispy onions, as in my mind, a pad Thai is pointless without them.

Ingredients

For the tofu and broccoli:

250g flat wide rice noodles

250g block of firm tofu

250g purple-sprouting broccoli

Neutral oil for frying (I like odourless coconut oil or another neutral-flavoured oil for cooking)

2 tablespoons soy or tamari sauce

3 cloves of garlic, peeled and finely chopped

A 2cm piece of ginger, peeled and grated

6 spring onions, thinly sliced

2 organic eggs (optional)

100g beansprouts

For the sauce:

4 tablespoons tamarind paste

1 tablespoon vegetarian fish sauce

2 tablespoons rice vinegar

3 tablespoons maple syrup

4 tablespoons light soy sauce

To serve:

100g roasted unsalted peanuts, roughly chopped

2 red chillies, finely chopped

1 small handful of Thai basil leaves, shredded

1 small handful of mint leaves, shredded

A handful of crispy shallots

2 unwaxed limes

Method

Soak the rice noodles in cold water for at least 10 minutes until softened. Lay the tofu between 2 sheets of kitchen paper on a plate or clean surface. Place a small plate over the top and a jar or weight on the plate to press down. Leave the tofu like this to dry out for half an hour.

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