Cabbage and Tofu Pad Thai (low carb, vegetarian)

Ingredients

• 1/4 Cabbage, thinly sliced
• 300g Tofu, firm, cut into 1cm cubes
• 1/2 jar, Valcom Pad Thai Sauce
• 1/2 cup Peanuts
• 1 Capsicum
• 4 eggs
• 1/4 cup milk
• 1 Valcom bamboo shoots

Method

1. Toast peanuts in a hot dry frying pan for a few minutes or until turning golden. Remove toasted peanuts and set aside.
2. Lightly toss tofu in plain flour. Cook in the hot frying pan for about 5 minutes, tossing lightly or until golden. Remove from pan. Set aside.
3. Whisk together eggs and milk. Pour into a hot oiled pan and cook to form an omelette. Remove and roughly slice. Set aside.
4. Place half a jar of Valcom Pad Thai Sauce in the hot pan with sliced cabbage and capsicum. Cook until cabbage has wilted down, about 5minutes. Add bamboo shoots, cooked tofu and omelette, and mix through.
5. Sever pad Thai, top with toasted peanuts and a slice of lime.

Product used in recipe

• Valcom - Valcom Pad Thai Paste
• Valcom - Valcom Bamboo Shoot Slices