Name: Pork pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths peanut oil or stir-fry oil 2 T,onion, finely chopped 1,Woolworths crushed garlic, ginger, chilli and lemongrass 1 x 70 g punnet,pork mince 500 g,soya sauce 2 T,Woolworths Blue Elephant Thai peanut sauce 1 x 190 ml bottle,Woolworths rice noodles, cooked 400 g,salad onions, thinly sliced 4,raw cashew nuts, chopped 70 g,basil, for serving ,coriander, for serving ,pak choi, halved 200 g,For the quick cucumber-and-radish pickle, toss: ,cucumber, thinly sliced ½ ,radishes, thinly sliced 6,fish sauce 2 t,rice vinegar 3 T,Woolworths coconut palm sugar (or brown sugar) 1t

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Pork pad Thai

15 minutes

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20 minutes

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40 minutes

Golden tofu curry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 x 349 g cartons Woolworths extra-firm tofu
2 free-range eggs, beaten
½ cup soya sauce
1 T ginger, grated
200 g panko breadcrumbs
sunflower oil, for deep-frying
1 T oil
onion, diced
1 T garlic, grated
1 T fresh ginger, grated
1 t fresh turmeric, minced
1 T garam masala
apple, grated
3 t soya sauce
1 T Worcestershire sauce
2 cups beef or vegetable stock
1 x 400 ml can coconut cream

Method

1. Cut each piece of tofu into 6 pieces. Mix the eggs with soya sauce and ginger. Carefully dip the tofu into the egg mixture, then toss in the panko crumbs.

2. Heat the oil in a deep saucepan and fry the tofu in batches until golden. Drain on kitchen paper.

3. To make the sauce, heat the oil in a pan. Add the onion and cook over a low heat until soft, then add the garlic, ginger, turmeric and garam masala. Cook for 2 minutes, stirring occasionally.

4. Add the remaining ingredients and simmer uncovered for 20 minutes. Serve in bowls topped with the crunchy tofu.

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Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom

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Ingredients

Method