Look at me, acting all fancy with my tofu and veggies. Actually this recipe is super easy, I just came up with it on the spot after my mother told me it was Vesak day and that I should probably go vegetarian, but I thought I would upload it anyway because, well, my blog needs revival and it just might teach you a few things on how to improvise when your supplies are low. On to the recipe!
Ingredients (serves 2)
(for the tofu)
- 1 Block of firm tofu, the kind you get from DM, sliced into 4-5 chunks
- Breadcrumbs mixed with a pinch of salt and pepper (I used Paniermehl because I still have a huge box from the last time I made schnitzel)
- 1 Egg, beaten
- Garlic Salt
- Pepper
- Sesame oil
- Soy sauce
- Cornflour (or regular flour will do in a pinch, which is what I used)
(for the noodles)
- 3-4 servings of dry rice noodles. Get the kind where the noodles are already separated into serving sizes. Mine were pretty small, which is why I used 3.
- 3 eggs
- 1 tbsp Soy sauce
- Vegetable of your choice. I would recommend bean sprouts to give it more of a Pad Thai kinda feel, but I used Chinese cabbage because that was all I had
- Pad t=Thai sauce
Method
- Start with the tofu first. Rub some soy sauce and sesame oil all over your tofu chunks
- First, cover the tofu with your cornflour or flour.
- Then, dip it in the beaten egg.
- Finally, toss it around in the breadcrumbs until it's all covered.
- Heat a frying pan with 1-2 tablespoons of oil on medium high heat, then when the pan sizzles when you drop some breadcrumbs in, place the tofu in the frying pan and lightly fry on all sides until golden brown.
- Set aside the tofu.
- Boil some water in a kettle and cover your dry rice noodles with the boiling water. Let the noodles sit in the boiling water for max 3 minutes, then drain the water and place the noodles in cold water to prevent it from cooking in its own heat even further.
- In the meantime, beat the eggs together with 1 tbsp of soy sauce (or more, depending on how salty you like your eggs). Heat the pan up once again on medium heat, then pan fry the eggs until each side is lightly browned.
- Cut the fried eggs into slices.
- Once again, heat the pan up to medium high heat, stir fry the veggies until soft, then dump the rice noodles in and stir fry for a couple of minutes with enough Pad Thai sauce to cover all the noodles.
- And that's it! If you have some (which I did not, evidently), chop some peanuts up and toss it in with the noodles to make it really taste like Pad Thai.
Not really a Michelin-star worthy meal is it? But it tastes good and it's sure as hell healthier than the 500 Doners a day you've been pushing down your face, so get on the ball and start making this! Just kidding, eat what you want (although a Doner a day is going to be hell on your colon, my buddy my friend).
