Cauldron

Marinated Tofu with Pad Thai Noodles

Blue Dragon Pad Thai Noodle Kit is stir fried with our quick cook Cauldron Marinated Tofu, vegetables and a spicy sauce. Serve up this marinated tofu Pad Thai recipe  with a zesty papaya and edamame bean salad for a lip-smacking weeknight dinner.

Serves 3
15 mins
Easy
Vegetarian
555 cals (per serving)
Gluten Free
Cauldron Marinated Tofu with noodles and Pad Thai sauce with baby corn, bean sprouts, mange tout and lime wedges to garnish. A side of papaya and edamame salad is in a light blue bowl to the side with orange chopsticks and an orange background.
Cauldron Marinated Tofu with red packaging with a see-through section to showcase the tofu pieces

Made with our Organic Marinated Tofu Pieces

High in protein
Vegan
High in calcium
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Ingredients:

For the Pad Thai

  • 1x 160g pack Cauldron Marinated Tofu

  • 1 x Blue Dragon Pad Thai Noodle Kit

  • 10 sprays low calorie cooking spray

  • 1 egg, beaten

  • ½ carrot, sliced into matchsticks 

  • 50g mange tout, sliced

  • 2 spring onion, sliced 

  • 4 baby sweetcorn, quartered lengthways 

  • 50g bean sprouts



To serve

  • Unwaxed lime wedges

  • Coriander leaves 

For the papaya and edamame salad

  • ½ papaya, de-seeded and diced  

  • 50g edamame beans, cooked

  • ¼ mild red chilli, sliced  

  • ½ lime, juice only

Our tip

To make this recipe vegan, simply swap out the egg for a dairy free alternative.

Method:

  1. Cook the Pad Thai Noodle Kit as per pack instructions. Drain and set to one side.

  2. Heat a non-stick frying pan or wok over a medium high heat. Add the cooking spray to the pan.

  3. Add the Cauldron Marinated Tofu and stir-fry for 2 minutes.

  4. Push the tofu to one side in the pan. Add the beaten egg and lightly scramble. Mix with the tofu. 

  5. Add the carrot, mange tout, spring onion and baby sweetcorn to the pan, stir-fry for 1 minute. 

  6. Add the Blue Dragon Pad Thai paste and cooked noodles into the pan. Stir-fry for 2 minutes.

  7. Add most of the Blue Dragon peanuts (reserve a scattering to garnish) and bean sprouts and toss to combine. Serve up and enjoy!

Our tip

To make this recipe vegan, simply swap out the egg for a dairy free alternative.

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