• 30 mins
  • 5 main ingredients
  • 30 mins
  • 5 main ingredients

The Daily Feed 🍽

Tofu Pad Thai

Serves 2-3

Perfect as it's quick to make and a great way to use up the veggies you have at home. Have some sad looking mushrooms desperate to be used in the fridge? Chop and add them in! Prefer spinach or kale instead of spring greens? Go for it!

We love how easy it is to adapt this recipe to make it your own.

Inspired by the classic Thai dish and a wonderful recipe we came across (linked below).

What you'll need

Main ingredients

  • 250g firm tofu - we used Tofoo 
  • 1 red pepper
  • 2-3 carrots
  • ½ red cabbage
  • A bunch of spring greens (we used swiss chard for colourful variety)

Fresh/ frozen

  • Fresh coriander 
  • 1-2 lime
  • 2 garlic cloves
  • Grated ginger, a thumb size piece

Store cupboard

  • Peanut butter
  • Soy sauce
  • Chilli flakes (optional)
  • Maple syrup 
  • Olive oil
  • Salt & Pepper, to taste
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What to do

1. Prep the tofu. Add tofu to a bowl and crumble with a fork. Then season with 1 tbsp of soy sauce and chilli flakes to taste. Mix well and set aside.

2. Prep the Pad Thai sauce. Add 2 tbsp of peanut butter, 3 tbsp of soy sauce, 1 tbsp of maple syrup, juice of a lime and a pinch of chilli flakes (optional) to a bowl and whisk to combine. Taste and adjust flavour as needed, adding more lime juice for acidity, soy sauce for saltiness, chilli flakes for heat, or maple syrup for sweetness. Set aside.

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3. Prep the veg. We used a mandolin but you could just thinly slice a red pepper, cabbage, spring onions and spring greens. Then ribbon the carrots, we used a peeler for this.

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4. Cook the veg. Heat a large wok, pan or skillet over medium heat. Once hot, add oil, red peppers, spring onions, cabbage and 1 tbsp of soy sauce. Cook for 3-4 minutes, stirring/tossing frequently.

5. Add the tofu and sauté until lightly browned, stirring frequently – about 3-5 minutes.

6. At this point, add the carrots and spring greens. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger. Continue to cook over medium heat until warmed through and collards are slightly wilted – about 2 minutes – stirring frequently.

7. Taste and adjust the flavour of the dish as needed. Adding more chilli flakes for heat, soy sauce for saltiness, or lime juice for acidity.

8. Time to plate up. Top with fresh coriander, a few lime wedges and some crushed peanuts if you like. Enjoy!

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notes & tips

  • tofu inspired by a fairly recent episode of Rick Stein's Food Stories, we had to try the tofu from the UK's biggest tofu factory: Tofoo. 
  • make it your own by using your favourite veggies, fresh chillies for extra heat, mirin instead of maple syrup, etc.
  • sides Enjoy as is or serve over quinoa, courgetti or your choice of noodles.
  • quantities Are you cooking for more people or want leftovers? Simply double up on quantities.
  • recipe inspired by Minimalist Baker linked here 

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