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Quick Tofu Pad Thai

Roxy, So Vegan
  • minutes
  • Serves 4

INGREDIENTS

300 g

extra-firm tofu

200 g

rice noodles

1

head of broccoli (cut into 1” florets)

2

carrots (julienned )

1

red pepper (julienned)

4

garlic cloves (diced)

oil (for frying)

1 tbsp

peanut butter

2 tbsp

sriracha sauce

1 tbsp

brown sugar

thumb of ginger (grated)

1

lime (juice only)

3 tbsp

soya sauce

1/4 cup

water

2

spring onions (sliced)

crushed peanuts

wedges of lime