Yasai Pad Thai

150g firm tofu, cut into 2.5cm cubes
2 teaspoons vegetable oil
200g rice stick noodles
2.5cm piece of ginger, finely chopped
1 garlic clove, finely chopped
½ leek, finely sliced
1 medium-size red onion, finely sliced
4 spring onions, topped, tailed, sliced in half lengthwise and chopped into 2.5cm pieces
200g beansprouts
1 small red chilli, finely sliced
a pinch of chilli flakes
100ml amai sauce (see below)
a few sprigs of coriander, leaves picked
a few sprigs of mint, leaves picked and finely sliced
5g (1 teaspoon) fried shallots
2 limes, cut into wedges
1 teaspoon nibbed peanuts

Place the rice noodles in a saucepan and cover with boiling water. Leave for 5 minutes, or until the noodles are cooked, then drain and wash under cold running water. Drizzle with a teaspoon of oil, toss and set aside.
Heat a teaspoon of oil in a wok or wide-based pan over a high heat and add the tofu to brown evenly on each side. Then add your chopped ginger, garlic and then all the vegetables, chilli slices and chilli flakes and stir-fry, ensuring the veg is starting to take on a nice colour.
Reduce the heat, add the rice noodles and cook, then add the amai sauce and give everything a mix (being careful not to break the noodles). Simmer to allow the sauce to reduce slightly so that it becomes sticky and coats the noodles.
Serve the pad Thai on plates garnished with coriander, mint, fried shallots, a lime wedge and nibbed peanuts.

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Place the sugar and vinegars in a small saucepan over a medium-low heat and stir until dissolved.
Add the tomato ketchup and tamarind and mix well, then stir in the soy sauces and salt and bring back to the boil. Using a wooden spoon, skim away any impurities that rise to the surface. It might foam a little.
Reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.

Recipe adapted from Wagamama Your Way by Steven Mangleshot (Kyle Books, £20).