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Le Creuset's Crispy Tofu Pad Thai

Le Creuset's Crispy Tofu Pad Thai

To celebrate the vibrant and fresh new Bamboo Green from Le Creuset we have a series of recipes abundant in colour and flavour for your enjoyment. Here we have Anna Jones' Crispy Tofu and broccoli Pad Thai.

To see the new Le Creuset range of Bamboo Green utensils, stoneware and cookware click here. To download a print-friendly copy of this Le Creuset recipe click here.

INGREDIENTS

250g flat wide rice noodles
250g block of firm tofu
250g purple-sprouting broccoli and a neutral oil for frying
2 tablespoons soy or tamari sauce
3 cloves of garlic, peeled and finely chopped 2cm piece of ginger, peeled and grated
6 spring onions, thinly sliced
2 organic large eggs (optional)
100g beansprouts

FOR THE SAUCE
4 tablespoons tamarind paste
1 tablespoon vegetarian fish sauce 2 tablespoons rice vinegar
3 tablespoons maple syrup
4 tablespoons light soy sauce

TO SERVE
100g roasted unsalted peanuts, roughly chopped 2 red chillies, finely chopped
1 small handful of Thai basil leaves, shredded
1 small handful of mint leaves, shredded
2 unwaxed limes
a handful of crispy shallots

METHOD

1. Soak the rice noodles in cold water for at least 10 minutes until softened.>2. Lay the tofu between 2 sheets of kitchen paper on a plate or clean surface. Place a small plate over
the top and a jar or weight on the plate to press down. Leave the tofu like this to dry out for half an
hour.
3. Mix all the sauce ingredients in a small bowl with 4 tablespoons of cold water. Set aside.
4. Cut the broccoli into florets and thinly slice the stalks, keeping them separate.
5. Slice the tofu into 1cm-thick pieces about half the length of your little finger. In a large non-stick
frying pan or wok, heat 3 tablespoons of oil over a medium-high heat, then fry the pieces of tofu for
6–8 minutes, turning them every minute, until golden all over.
6. Add the soy sauce and stir for another 30 seconds (be careful here, as the sauce may spit). Lift the
tofu out of the pan with a slotted spoon onto a plate. Keep warm in a low heat oven.
7. When cool enough, wipe the pan out with kitchen paper and add a couple more tablespoons of oil.
Heat over a medium heat. Add the garlic and ginger to the pan and cook for 2 minutes.
8. Then add the broccoli stalks, drained noodles and 6 tablespoons of water and cook for 3–4 minutes
until the broccoli stems are tender and the noodles are beginning to cook and crisp up.
9. Add the broccoli florets, sauce, and most of the spring onions along with 2 more tablespoons of
water. Stir and cook for another 3–4 minutes until the noodles are soft enough to eat.
10. If you are using eggs, push the noodles to the side of the wok and add a little more oil, then the eggs.
Pierce the yolks and when they start to set on the bottom, scramble, then mix into the noodles.
11. Take the pan off the heat and fold through the beansprouts, then spoon the noodles between four
warm Le Creuset Pasta Bowls.
12. Sprinkle over the peanuts and the rest of the spring onions. Scatter over the chillies, herbs, crispy
onions and shallots.
13. Squeeze over the juice of a lime, and serve immediately, with the rest of the lime for squeezing over.

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