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Udon Tofu Pad Thai

25 min. | 824 kcal | easy |
Family, Vegetarian, Spicy
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1. Setup Break the tofu into small pieces with your hands. Thinly slice the celery. Peel and grate the ginger. Cut off the stems of the bok choy. Crush the peanuts (grind into a fine powder for toddlers).
2. Cook the noodles Bring a pot of water to a boil. Cook the noodles 3-4 minutes until tender. Drain.
3. Cook the tofu Heat a generous drizzle of oil in a pan over medium-high heat. Cook the tofu 5-7 minutes until golden brown. Add salt and pepper.
4. Make the sauce In a bowl, whisk the sauce mixture with the ginger, honey, peanut butter and 1/2 2P | 2/3 3P cup of lukewarm water. Reserve.
5. Add the sauce Add the bok choy to the tofu and cook for 1-2 minutes. Add the noodles and sauce, mix and cook for 1-2 minutes. Adjust salt and pepper to taste.
6. Plate your dish Serve the noodles and garnish with the peanuts and the celery. Bon appétit!
300 g Tofu
2 unit Udon Noodles
2 unit Bok Choy Shanghai
30 g Peanuts
1 unit Celery
60 ml Peanut Butter
2 unit Honey
1 unit Ginger
45 ml Sauce Mix(soy sauce,sriracha)
What you need pan, pot, strainer, bowls, tongs, whisk
824 kcal
% daily value
% daily value
carbohydrate 94g
fat 37g
cholesterol 0mg
fiber 15g
protein 39g
saturated 7g
sodium 1764mg
sugar 19g
trans 1g