400 gr tofu, cut into small cubes
1 tsp olive oil
1 cup white cabbage, cut into thin strips
½ cup chinese bean sprouts
1 scallion, chopped
1 carrot, peeled and grated or thinly sliced
3 tbsp soy sauce
2 tsp maple sauce
2 cloves of garlic, crushed
1 tsp ginger
½ lemon, cut into quarters, for garnish
2 cups cooked cellophane noodles, (200 gr raw)
4 cups boiling water
Cook the cellophane noodles in boiling water for 5 minutes, drain well and set aside.
Heat 1 tsp olive oil in a large frying pan (preferably a wok) and stir fry the tofu until golden. Remove from the pan.
Add the vegetables: cabbage, carrot, sprouts and scallion, stir-fry.
Return the cooked tofu to the frying pan, add the cooked cellophane noodles and mix.
Add the sauce ingredients: soy sauce, ginger, garlic and maple sauce.
Stir fry for another two minutes to blend the flavors.
Divide into 2 servings and garnish each with a lemon quarter.
We recommend squeezing some lemon juice onto the Pad Thai before eating.