Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
400 g Extra firm tofu drained chopped into small chunks
225 g Rice noodles ribbon
200 g Mung bean sprouts
1 Red bell pepper sliced in strips
1 tbsp Cornflour
1/2 Red chilli finely chopped
2 Spring onions sliced thinly
3 Garlic clove grated
2 tbsp Groundnut oil
2 tbsp Soy sauce
1 tbsp Lime juice
1 tbsp Brown sugar
2 tbsp Thai sweet chili sauce
2 tbsp Vegan Thai fish sauce, seaweed one
35 g Roasted peanuts chopped
1 Lime quartered
Soak rice noodle in warm water in a bowl as per packet instructions, don't let the get too soft, they should be al denti as they will soften further when cooked. They will be needed at the right time to cook at step 5.
Mix well the soy sauce, lime juice, sugar, sweet chilli sauce & vegan fish sauce in a bowl until the sugar has dissolved, set aside.
Dry tofu with kitchen paper & coat with the cornflour.
Heat a wok (is best) or a frying pan on med to high heat, fry tofu until light brown on all sides, do this in batches then remove from the pan & set aside.
Fry off the red bell pepper for 2 mins, add the garlic & red chilli, fry for a further 1 min, drain the noodles ready, add fried tofu, mix well, turn heat to high, then add noodles, bean sprouts & sauce mixture at the same time, add spring onion & fry for 2/3 mins tossing/stirring often.
Serve as soon as cooked as it will dry out & stick together, serve garnishes in separate bowls so diners can take as required.
Suggestion & Tips
Vegan fish sauce is available at good super markets & online (Amazon etc), if not used double the soy sauce amount or add a little salt.