Get ready to wow at the dinner table! This plant-based Pad Thai is the perfect Asian flavour infusion.
1/2 cup of Tahini
1 Tbsp of Niulife Fysh Sauce
1 tsp of Garlic
1 tsp of Ginger
1 tbs of Lime
1 Tbsp of Soy Sauce or Niulife Coconut Aminos
Salt and Pepper to season
Personally I add some chilli but again this is a personal preference.
1/2 of Garlic
1 tsp of Honey
1/4 cup of Soy Sauce or Niulife Coconut Aminos
Marinade tofu over night or for at least 2 hours to absorb flavour.
1 Carrot spiraled into noodles ( lightly steamed
60 seconds )
1 Zucchini spiraled into noodles ( lightly steamed 60 seconds )
1/2 head of Broccoli sliced into tiny pieces. ( make sure it is rinsed well, to remove any grittiness, lightly steamed 60 seconds)
1/2 bunch of coriander ( optional - this is a love / hate herb )
1 Red Capsicum thinly sliced
1/2 cup of Cashews roasted for 5 - 8 minutes
Baby Corn steamed for 2 minutes
In a hot pan, saute the tofu until golden brown on all ,sides keep the excess marinade. Once tofu is cooked add in the excess marinade and allow to thicken, stir the tofu around until all coated and sticky.
Place all sauce ingredients a large cup and stir until all combined, taste this as you go along to ensure you are happy with the flavour combination. Add more of what you like if needed.
On a large serving plate, start combining all the prepared lightly steamed vegetables (this keeps the nutrition intact whilst removing the compounds that can cause digestive upset ), roasted cashews, and warm tofu, tossing well. Then drizzle the tahini dressing all over the salad mixture. Serve with a lime wedge and sesame seeds.