Peanut Butter Tofu Pad Thai

Boil a kettle

Tear your tofu into bite-sized pieces

Add the torn tofu to a bowl with half your soy sauce (save the rest for later!)

Give everything a good mix up until the tofu is coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan and cook for 6-7 min or until golden and crispy – this is your golden tofu

Meanwhile, top, tail, peel and chop your carrot[s] into quarters lengthways, then into thin batons

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Trim, then slice your spring onion[s] on diagonal

Combine your peanut butter, ginger & garlic paste, ketjap manis, remaining soy sauce and your tamarind paste in a bowl with a a squeeze of your lime juice and 2 tbsp [3 tbsp] [4 tbsp] cold water

Give everything a good mix up – this is your peanut butter sauce

Cut the remaining lime into 1 wedge per person

Add your rice noodles to a pot and cover with boiled water

Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite

Once cooked, drain and set aside until later

Once the tofu is golden, add the carrot batons and pepper strips and cook for 3-4 min or until softened

Once the veg has softened, add the drained rice noodles to the pan with your peanut butter sauce and cook for 1-2 min further

Give everything a good mix up – this is your peanut butter tofu pad Thai