Raw Pad Thai
Here is an honestly DELISH recipe for summer. The dressing is so moreish you’ll need to make twice the amount to ensure you’ve got more in the fridge! Perfect to go alongside a great British BBQ!
- 1 medium courgette, julienned or spiralized
- 2 large carrots, spiralized or thinly sliced
- 1 red pepper, thinly sliced
- ½ thinly sliced red cabbage
- handful of beansprouts
- 3/4 cup tofu – see recipe below (or try edamame or chickpeas)
- 3 spring onions, thinly sliced
- Handful chopped roasted peanuts
Baked Crunchy Tofu
- 1 block firm tofu
- 1 tbsp cornflour
- 1 tbsp soy sauce/tamari
- 1 tsp oil
For the Dressing
- 1 garlic clove, minced
- 1/4 cup raw almond butter (or try peanut butter)
- Juice of a fresh lime
- 2 tbsp tamari (GF) or Soy Sauce
- 2 tbsp water
- 2 tsp maple syrup (or other sweetener)
- 1/2 tbsp toasted sesame oil
- 1 tsp freshly grated ginger (HACK: you can by this in jars in the Asian section of supermarkets)
1. To prepare the tofu, preheat the oven to 180 degrees, press the liquid out of the block by wrapping it in a tea towel or cloth and placing on a plate with a heavy pot/pan on top or any heavy object. Leave for as long as possible, at least 10 mins
2. Cut the block into small cubes and place in a bowl with oil, soy sauce and cornflour. Toss the tofu in the cornflour until each piece is covered and distribute eavenly on a baking tray lined with non-stick paper and place in the oven for 25-30 mins, tossing halfway. The pieces should come out golden and crunchy.
3. Prepare the vegetables: add the courgette, carrots, beansprouts, pepper, and cabbage into a large bowl. Toss with hands to combine.
4. Prepare the dressing by whisking all dressing ingredients (or shake in a jar) or in a small food processor.
5. Top bowls with edamame (or tofu), green onion and peanuts. Pour on dressing and enjoy!