← Nouns Cooking · Plant-Based

Ingredients

• 200 g flat rice noodles (5 mm)
• 200 g extra-firm tofu, pressed and cut into small cubes
• 3 tbsp tamarind paste
• 2 tbsp Tamari
• 1½ tbsp palm or light brown sugar
• 1 tsp Sriracha (optional)
• 2 tbsp peanut or neutral oil, divided
• 1 Shallot, thinly sliced
• 2 cloves Garlic, finely chopped
• 1 Carrot, cut into thin matchsticks
• 100 g Bean sprouts
• 3 Spring onion, cut into 3 cm lengths
• 40 g roasted peanuts, roughly chopped
• 1 Lime, cut into wedges
• 1 handful Coriander (cilantro)
• chilli flakes, to serve (optional)

Method

1. Soak the noodles in a bowl of hot (not boiling) water for 8–10 min, until bendy but still firm in the middle. Drain and rinse under cold water so they don't stick.
2. Whisk the tamarind, tamari, sugar, sriracha (if using) and 2 tbsp water into a sauce and taste: it should be sour, salty and sweet all at once.
3. Heat 1 tbsp oil in a wok or large frying pan over medium-high heat and fry the tofu for 6–8 min, turning, until golden. Tip onto a plate.
4. Add the rest of the oil, then the shallot, garlic and carrot and stir-fry for 1–2 min, until fragrant.
5. Add the noodles and the sauce and toss for 2–3 min, until the sauce has been absorbed and the noodles are tender. Add a splash of water if they stick or still feel firm.
6. Return the tofu, add the bean sprouts and spring onions and toss for 30 seconds. Serve with peanuts, lime wedges, coriander and chilli flakes.

Tips

• Tamarind pastes vary a lot in strength: start with 2 tbsp of a thick concentrate and add more to taste.
• Contains peanuts; leave them out or use toasted sunflower seeds for a nut-free plate.

Sources

Written in our own words after cross-checking these recipes:

Lazy Cat Kitchen Jamie Oliver