Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Golden Tofu Pad Thai

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Golden Tofu Pad Thai

    Pad Thai is traditionally made with eggs and prawns, but our recipe uses tofu (soya bean curd) instead.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • ½ x 250g pack Blue Dragon Medium Rice Noodles
    • 200g Blue Dragon Firm Silken Style Tofu, drained
    • 2 tbsp cornflour
    • 3 tbsp toasted sesame oil
    • ½ x 150g pack trimmed mange tout peas, roughly chopped
    • ½ x 250g pack Eastern Inspirations Beansprouts
    • 120g pack Blue Dragon Stir Fry Thai Noodle Sauce
    • 25g Waitrose Natural Roasted Peanuts, coarsely chopped
    • Sprigs of fresh coriander
    • ½ lime, cut into wedges


    1. Cook the rice noodles according to the pack instructions, then cool under cold running water to stop them cooking further and drain thoroughly.
    2. Cut the tofu into 2.5cm chunks and dust evenly with cornflour.
    3. Heat the oil in a wok and fry the tofu on one side over a high heat, without stirring, until golden. Carefully turn over and fry again without stirring until evenly coloured on all sides. Add the mange tout and beansprouts and cook for 2-3 minutes until heated through, then add the noodles.
    4. Pour the sachet of noodle sauce into the pan and mix thoroughly until heated through. Sprinkle with peanuts, garnish with coriander and serve immediately with lime wedges.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars