In keeping with my plan to reduce my meat in take, I decided to try making a tofu Pad Thai.
Let me state, first off, that I have never been a fan of tofu. The only time I ever liked it was when I had it in a Sichuan chili dish that was so spicy, you couldn’t taste anything anyway. Tofu has always been this weird, bland, mushy stuff that never added anything to a dish. And while I still think actual vegetables are better than tofu, I have to say that I will gladly cook with it more now.
I tried tofu two ways this weekend, in order to give myself a bit more variety and understanding of how to make it taste good. The one trick that I learnt was that you need to get as much of the water out of it as possible. Thanks to The Colorful Kitchen (a vegan blog, and now cookbook) I was taught how to press the water out of tofu. In her cookbook, Ilene (author of The Colorful Kitchen) gives a great marinade for tofu as well, which is a mixture of tamari, onion powder, garlic powder and rice vinegar. I didn’t have any tamari (or soy sauce) so I used teriyaki sauce instead. You then bake the tofu for 15 minutes on each side. It was delicious! I genuinely could have sat and just ate the tofu as it was.
However, I wanted to make Pad Thai. And I decided to try putting the marinated baked tofu in, alongside some more tofu (that had been pressed overnight, but without marinade).
I will put my hand up now and say that I did not make a Pad Thai sauce from scratch. It can be quite fiddly, plus I’d brought some back with my from Phuket – so much easier. And on a Sunday night, who doesn’t love convenience?
I probably overdid it on the noodles, as the sauce was quite a light coating compared to your normal super-orange Pad Thai noodles, but it was the right amount of flavour for me without overdoing it. Especially as it makes it more weight-watcher friendly, using less paste (i.e. less sugar).
Next time, I might add in some more vegetables, make it a bit more colorful, but for tonight it worked wonders. And now, it’s time to get ready for the week.
1 tablespoon coconut oil
400 grams tofu, squeezed of excess water
100 grams Pad Thai rice noodles, soaked for 10 minutes
100 grams baby corn
1 packet Pad Thai paste
50 grams bean sprouts
- Heat the coconut oil in a wok, and add the tofu and baby corn. Cook for a few minutes, until the tofu starts to sizzle.
- Crack the egg into the wok, and allow to cook for a few minutes without stirring. After a few minutes, mix the egg into the tofu and baby corn.
- Add in the noodles and the Pad Thai paste, stirring and mixing to ensure even coating.
- Add the bean sprouts to the wok, and continue to cook until everything is heated through.
- Divide into 4 servings and enjoy with a squeeze of lime.