Wick's Tofu Pad Thai - No Noodles Needed!

This week's recipe is another delicious one from Wick Nixon at Wicked Wellbeing, who's passionate about helping women feel better through nourishing, energising food and simple lifestyle changes.

Not a tofu convert yet? This could be the recipe that changes your mind! Tofu can have a reputation for being a little bland, but it's really all about how you cook it. Here it's tossed with sesame oil, garlic, ginger, tamari, spring onion and sesame seeds until beautifully golden and full of flavour.

But this isn't just a tasty plate. With so much noise about weight loss injections, Wick (a fasting and lifestyle coach) is running an online "6 Week GLP-1 Reset", teaching women how to naturally boost the hormone that controls appetite, cravings, and food noise, the same one everyone's using in a weekly injection. 

So What Does This Recipe Have to Do With GLP-1?

There's been an enormous amount of discussion lately about GLP-1 weight-loss medications, but our bodies actually produce the hormone GLP-1 (glucagon-like peptide-1) naturally.

GLP-1 is released in the gut after we eat and plays several important roles. It helps signal fullness to the brain, slows digestion and assists with blood-sugar regulation.

What we eat can influence this natural response. Meals containing protein, fibre and healthy fats are particularly useful for supporting satiety and stimulating the body's normal gut-hormone response.

And that's where this Pad Thai comes in.

With tofu, eggs (optional chicken) and plenty of fibre-rich vegetables along with healthy fats from sesame seeds and cashews, this meal ticks nearly all of the five GLP-1 power food categories Wick covers during week two of her programme.

Find Out More About Wick's 6 Week GLP-1 Reset Click Here

Wick's Tofu Pad Thai - No Noodles Needed!

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 5

Sesame Tofu

225g firm tofu, drained in paper towels for 10 minutes to remove excess moisture, then cut into 1cm cubes

1 tbsp sesame oil

2 cloves garlic, finely chopped

1 tsp ginger, finely chopped

2 tbsp soy sauce (or tamari if gluten-free)

1 spring onion, finely sliced

2 tbsp sesame seeds

Pad Thai

1 tbsp sesame oil

1 red onion, halved and finely sliced

2 cloves garlic, finely chopped

500g chicken breasts or thighs, cut into small pieces (optional)

½ medium green cabbage, finely sliced

1 red or yellow capsicum, finely sliced

1 tbsp ginger, finely chopped

1 carrot, grated

1 spring onion, finely sliced

2 eggs, whisked

1 tbsp fish sauce

1 tbsp soy sauce (or tamari if gluten-free)

Juice of 1 lime

½ cup cashews, roughly chopped

Large handful fresh coriander, roughly chopped

A good grinding of black pepper

To Serve

1 lime, cut into wedges

1 cup mung bean sprouts

Fresh coriander leaves

Extra cashews

Method

Cook the Sesame Tofu

Preheat the oven to 150°C.

Heat the sesame oil in a wok over medium heat. Add the garlic and ginger and cook for around 30 seconds, until fragrant and slightly crispy.

Add the tofu and cook for 3–4 minutes, tossing occasionally, until golden on all sides.

Add the soy sauce or tamari, spring onion and sesame seeds and cook for another 30 seconds, until the spring onion has just warmed through.

Transfer the tofu to a bowl, cover with foil and place in the oven to keep warm while you prepare the Pad Thai.

Make the Pad Thai

Using the same wok, heat the second tablespoon of sesame oil.

Add the red onion and garlic and cook for 3–4 minutes until softened.

Add the whisked eggs and cook for 1–2 minutes.

If you're using chicken, add it at this stage and cook for a further 3–4 minutes, or until cooked through.

Add the cabbage, capsicum, carrot, ginger and spring onion. Stir-fry for another 1–2 minutes so the vegetables soften slightly while still retaining some lovely crunch.

Add the fish sauce, soy sauce or tamari, lime juice, cashews and coriander. Toss everything together and stir-fry for another 1–2 minutes until heated through.

Finish with a generous grinding of black pepper.

To Serve

Divide the Pad Thai between bowls and spoon the golden sesame tofu over the top.

Serve with fresh mung bean sprouts, extra cashews, coriander leaves and plenty of lime wedges for squeezing.

Season with a little extra salt and pepper if needed.

Fresh, crunchy, colourful and packed with flavour – this is a great way to introduce tofu to anyone who's still not quite convinced!