Pad Thai with Tofu and Cellophane Noodles

(2 servings)


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.

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