Cabbage Pad Thai

Ingredients

• For the Pad Thai
• White cabbage 1 medium
• Firm tofu 1 x 300g block
• Vegetable oil 2 tbsp
• Garlic cloves 3
• Fresh ginger 1 tsp grated
• Red chilli 1, deseeded and finely sliced (optional)
• Medium eggs 2
• Bean sprouts 100g
• Spring onions 3, sliced
• For the Sauce
• Tamarind paste 3 tbsp
• Soy sauce 3 tbsp
• Brown sugar 2 tbsp
• Rice vinegar 1 tbsp
• Sriracha or chilli sauce 1 tsp (optional)
• To Serve
• Roasted peanuts 50g, chopped
• Lime wedges 1

Method

1. Prepare the sauce: In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, rice vinegar, and sriracha (if using) until well combined. Set aside.
2. Prepare the tofu: Press the tofu to remove excess water, then cut it into bite-sized cubes. Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu and fry until golden brown and slightly crispy on all sides. Remove from the pan and set aside.
3. Cook the aromatics: Add the remaining 1 tbsp of vegetable oil to the same pan. Add the minced garlic, grated ginger, and sliced red chilli (if using). Stir-fry for about 30 seconds until fragrant.
4. Stir-fry the cabbage: Add the shredded cabbage to the pan. Stir-fry for 3-5 minutes until it starts to soften but still has a slight bite.
5. Add the egg and sauce: Push the cabbage to one side of the pan. Crack the eggs into the empty space and scramble them lightly. Once almost cooked, mix them into the cabbage. Pour the prepared sauce over the cabbage and egg mixture. Stir well to coat everything evenly.
6. Combine and finish: Return the fried tofu to the pan. Add the bean sprouts and most of the sliced spring onions. Toss everything together for 1-2 minutes until the bean sprouts are slightly wilted and everything is heated through.
7. Serve: Divide the cabbage pad thai among plates. Garnish with chopped roasted peanuts and the remaining spring onions. Serve immediately with lime wedges on the side.