Vegetarian tofu superfood pad Thai

Spring is finally here, and it looks like it’s going to be a busy season here at Mantra, with our new launch, Jo’s marathon and other big projects on the horizon. Along with the excitement that this busy season brings, there can sometimes be an overwhelming sense that there is just too much going on. When that feeling takes hold, it is often our diet that takes the hit since it becomes all-too-tempting to reach for the nearest take-away menu and start dialling. Reader, put down that phone, since this vegetarian pad Thai is a healthier, tastier alternative to your take-away favourite, filled with superfoods for a revitalising meal-time boost. 

Prep: 15 mins

Cook: 15 mins

Serves 6

Ingredients

Stir Fry

300g flat rice noodles

2tbsp tamarind paste

2 ½ tbsp sweet chilli sauce

½ tbsp chopped ginger

1 ½ low-salt soy sauce

400g firm tofu, drained, patted dry and cut into cubes

100g red onion, sliced

4 garlic cloves, chopped

150g mangetout

1 head broccoli, broken into florets

½ dried chopped chilli

Garnish

1 tbsp fresh coriander

1 lime, cut into wedges

100g pomegranate seeds

100g chopped cashew nuts

Recipe

Season the tofu with garlic and chilli

Heat the oil in a large wok

Fry the tofu for 5-8 minutes until golden and set aside

Add broccoli florets and mangetout to the wok and stir-fry for five minutes

Add tamarind, sweet chilli, soy sauce, noodles and onions

Stir fry for further five minutes

Add tofu to stir fry

Serve, and garnish with coriander, pomegranate and cashews. Squeeze lime over dish to taste.

Good to know:

• Tofu is naturally low calorie, with no cholesterol, and is excellent source of protein, iron and calcium.

• Mangetout is high in fibre, vitamins C and B6 and potassium

• Broccoli is a good source of vitamin C, K and A and is packed full of anti-oxidants

• Pomegranates are an excellent source of fibre, and are high in vitamins C, E and A as well as other anti-oxidants