Crispy Tofu Pad Thai

Serves 4, Prep and Cook 20 mins

450g packet firm tofu, drained

200g packet dried pad

Thai rice noodles

1 bunch gai lan, stems and leaves separated

4 green spring onions, thinly sliced

2 eggs, lightly beaten

200g sachet pad

Thai stir-fry sauce

1 Cut tofu into 2cm cubes and place between layers of absorbent kitchen paper. Press lightly to absorb any moisture.

2 Prepare noodles according to packet directions. 3 Cut gai lan stems into 4cm lengths. Coarsely chop leaves.

4 Heat a lightly oiled, large non-stick wok over a medium to high heat. Add tofu in two batches. Stir-fry for 3 to 4 minutes, or until golden. Remove.

5 Add gai lan stems and onions to same hot, oiled wok. Stir-fry for 1 minute. Pour in eggs. Stir-fry until scrambled and just set. Return tofu and noodles to wok with gai lan leaves and sauce. Stir-fry until combined and hot.

6 Serve with lime wedges (optional).