Clean Tofu Pad Thai
Everyone seems to have their own opinion on soy these days, however the evidence is overwhelming – it’s an incredibly powerful phytoestrogen that is especially important for hormones, weight management and bone health when we reach the low oestrogen phase of late-perimenopause and beyond. We’ve created this recipe especially for our clients wanting to reintroduce soy but who aren’t sure how. Enjoy.
Ingredients (Serves 4)
2 tablespoons cold pressed extra virgin coconut oil
300g organic tofu, cut into 1 cm cubes
2 eggs, lightly beaten
1 carrot, julienned
1 red capsicum, chopped
¼ red cabbage, chopped
250g organic rice noodles or konjac noodles for a lower carb option
Sea salt & pepper, to taste
Sauce:
1/2 cup almond butter
1/3 cup coconut milk
2 tbsp rice malt syrup
3 tbsp coconut aminos or gluten free soy sauce
1 tbsp toasted sesame oil
2 garlic cloves, crushed
1 tsp ginger, mnced
1/2 lime, juiced
For Garnish:
½ bunch fresh coriander
Peanuts, crushed
Spring onion, green part only
Method
Cook noodles as per packet instructions and set aside.
Combine all sauce ingredients (apart from the coconut milk) in a food processor and pulse for 30 seconds before slowly pouring in the coconut milk to create a creamy texture. Set aside.
Heat 1 tablespoon of oil in a fry pan over high heat and add tofu, cook for 2-3 minutes until golden.
Push tofu to one side of the pan and add the eggs to the other side of the pan. Once it starts to set, scramble with a wooden spoon and mix into the tofu. Put aside and cover to keep warm.
Add the remaining oil to the pan and cook vegetables until they begin to soften. Add the tofu and egg mix, noodles as well as the sauce and stir well to combine.
Serve with coriander, crushed peanuts and spring onion.