Vegan pad thai with tofu and red cabbage

Ingredients

For 1 serving

• Rice noodles70 g
• Tofu120 g
• Red cabbage80 g
• Carrots50 g
• Bean sprouts50 g
• Tamarind15 g
• Tamari1 tablespoon
• Brown sugar1 teaspoon
• Peanuts10 g
• Peanut oil2 teaspoons
• Cilantroto taste

Contains: nuts, soy

In season: October – March

Method

1. Put the rice noodles in a bowl, cover with lukewarm water and soak for 15 minutes, until pliable but still firm; drain.
2. Meanwhile dissolve the tamarind in 3 tablespoons of hot water, mash and strain it; mix with the tamari and brown sugar.
3. Drain and pat dry the tofu and cut into batons; peel the carrots and cut into julienne along with the red cabbage; rinse the bean sprouts, chop the peanuts and pick the fresh coriander leaves.
4. Heat the groundnut oil in a wok or frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden and crisp.
5. Add the carrots and cabbage and stir-fry for 1 minute, then the noodles and sauce and toss for 3 minutes over high heat, until the noodles are soft and well coated.
6. Add the bean sprouts, toss for 30 seconds and serve with peanuts and coriander.