Matt Tebbutt served up a tasty tofu pad Thai with pickled ginger on Go Veggie and Vegan.

The ingredients are: 1 shallot, finely sliced, 2 cloves garlic, crushed, 5 spring onions, batons, reserve green for garnish, 1 carrot, shredded, 10g pickled ginger, finely sliced, 2 tbsp coriander stalks, finely chopped, 100g silken tofu, 100g puff tofu, 200g rice noodles, 1 tbsp veg oil and 50g bean sprouts.

For the pad Thai sauce: 1 tsp vegan fish sauce, 2 tbsp soy sauce, 1 tsp tamarind sauce, 1 tbsp miso paste, 1 tbsp ketchup, 50g light brown sugar and 100ml water.

For the garnish: salted peanuts, chilli flakes, spring onions greens tips, finely sliced, coriander and lime.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.