Quick & Easy Tofu Pad Thai

Cook the rice noodles as per pack instructions, drain and set to one side.

Place the soy sauce, tamarind paste, lime juice, garlic and chilli flakes in a small bowl. Add one tablespoon of water and mix to combine. Set to one side.

Heat a drizzle of sesame oil in a large wok or non-stick frying pan over a medium-high heat.

Add the Cauldron Tofu Pieces, spring onion, red pepper, carrot and sugar snap peas. Stir-fry for 6 minutes over a medium-high heat tossing the ingredients regularly to evenly cook.

Push the ingredients to one side, add the beaten eggs and lightly scramble using a spatula. Mix to combine with the stir-fry.

Add the cooked noodles, bean sprouts and prepared sauce. Toss to coat and stir-fry for one minute to warm though.

Divide between warmed serving bowls. Garnish with Thai basil, chopped peanuts, and lime wedges.