Pad Thai with Tofu and Peanuts

Ingredients

• 300 g Tofu
• 20 g Ginger
• 1 Garlic clove
• 5 tbsp light soy sauce
• 0.5 small lime (juice)
• 300 g rice vermicelli
• 1 tbsp Sesame oil
• 1 red chili pepper
• 0.5 handful coriander
• 2 handful bean sprouts
• 2 carrots
• 40 g peanuts
• 1 tsp Cornstarch
• 2 tbsp peanut oil

Instructions

1. 1.

   Cut tofu into bite-sized pieces. Peel and finely chop ginger and garlic. Mix tofu with 2 tbsp soy sauce and 1 tbsp lime juice, let marinate.

2. 2.

   Cook rice noodles according to package instructions for 6–9 minutes. Drain, rinse under cold water, then mix with sesame oil.

3. 3.

   Meanwhile wash chili pepper, coriander, and bean sprouts. Slice the chili into thin rings; roughly tear the coriander. Peel carrots, slice lengthwise into thin ribbons, then cut into strips. Roughly chop peanuts with a knife.

4. 4.

   Dust tofu with cornstarch. Heat peanut oil in a wok or skillet over high heat and fry tofu until golden brown for about 5 minutes. Remove, add carrots, stir-fry 2–3 minutes. Add chili, peanuts, bean sprouts, noodles, and tofu; cook another 2–3 minutes until everything is heated through.

5. 5.

   Season Pad Thai with remaining soy sauce and garnish with coriander before serving.