MONDAY
Tofu pad Thai
Serves 4
✓gluten free ✓vegetarian
200g pad Thai noodles
2 teaspoons extra-virgin olive oil
450g firm tofu, cut into
2cm cubes
½ bunch spring onions, sliced
2 cloves garlic, minced
500g kaleslaw or coleslaw mix, dressing omitted
¼ cup reduced-salt tamari
1 lime, juiced
1½ tablespoons no-added-salt or sugar peanut butter
1cup fresh coriander leaves
1 red chilli, sliced
1 cup bean sprouts
2 tablespoons chopped unsalted peanuts (optional)
1 Place rice noodles in a large bowl and cover with boiling water. Soak for 6-8 minutes or until soft. Drain and set aside.
Heat oil in a large wok over high heat. Add tofu and cook, stirring, for 8 minutes
