Smoked tofu with pad Thai-style noodles

Fairlady
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Indulge in this healthy and scrumptious dish.

By Food24 May 04 2015
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Ingredients (14)

1/4 cup fresh lime juice
2 Tbs fish sauce
1 Tbs brown sugar
300 g noodles — pad Thai
400 g tofu — smoked
4 radishes — grated
1.5 Tbs vinegar — rice
sunflower oil — for frying
1 eggs — beaten
10 spring onions — chopped into 3cm pieces
TO SERVE:
1 fresh chillies — sliced
1/2 cup peanuts — salted, roasted and roughly chopped
fresh coriander
lemon — cut into wedges
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Method:

Mix the lime juice, fish sauce and sugar until the sugar is dissolved. Set aside.

Soak the noodles in a bowl of boiling water for 5 minutes, then drain and set aside.

Drain the tofu for a few minutes on a plate lined with paper towel, then cut into pieces about 3 to 4cm long and ½ to 1cm thick.
Mix grated radish and rice vinegar in a small bowl. Set aside.

Heat ¼ cup oil in a wok over medium-high heat. Fry the tofu in batches until it’s crisp and golden on the outside but juicy inside. Set aside to drain on a plate lined with paper towel.
Tip out the oil, leaving enough to coat the wok. Tip the egg into the wok, scramble it until just cooked. Tip into a small bowl.

Wipe out the wok and add 2 tsp oil; stir-fry the spring onions until bright and glossy.
Add the tofu, noodles and half the lime-juice mixture. Stir-fry until liquid is absorbed. Stir through egg. Serve immediately.
Spoon over a little more of the lime-juice mix, add some of the radish, sprinkle with peanuts and chilli if you like, garnish with coriander and serve with lemon wedges for squeezing over.

Text and image: Fairlady

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