Dijon fusion tofu pad thai

 Cooking 25 minutes
 Preparation 15 minutes
 2 servings


  • ¼ bag of Florette country Dijon salad kit
  • 15 mL (3 tsp) olive oil
  • 225 g firm tofu
  • 1 clove garlic, minced
  • 1 lime
  • 125 mL (½ cup) soy sauce
  • 30 mL (2 tbsp) brown sugar
  • 85 mL (⅓ cup) rice vinegar
  • 45 mL (3 tbsp) tomato paste
  • 1 green onion
  • 200 g rice noodles


  1. In a pot of boiling water, cook the rice noodles for 5 minutes and drain.
  2. In a wok, fry the cubed tofu with the country Dijon vinaigrette from the salad kit on the tofu to infuse. Cook for 9 to 12 minutes over medium-high heat and stir often. When the tofu is cooked, reserve in a bowl.
  3. Meanwhile, in a bowl, add the juice of half a lime, the soy sauce, the brown sugar, the rice vinegar and the tomato paste then whisk everything until a sauce is obtained.
  4. In the same wok, pour 1 tsp. olive oil and sauté for about 5-7 min. over medium-high heat, the vegetables from the salad kit, the garlic and the sliced ​​green onion, stirring frequently.
  5. Add the noodles and tofu.
  6. Pour the sauce over the Pad Thai and mix so that everything is coated. Cook over low heat 2 min so that everything is hot.
  7. Serve with a lime wedge to finish.

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