Tofu Pad Thai

• 1 bunch choy sum
• 350 g firm tofu
• 1 small brown onion
• 1 large capsicum
• 1 red chili
• 250 g dry rice-stick noodles
• 14 cup ketchup
• 2 tablespoons light soy sauce
• 1 tablespoon rice bran oil
• 2 garlic cloves
• 14 cup fresh coriander
• 4 tablespoons unsalted peanuts
• 1 lemon

1. Separate choy sum leaves from stems.
2. Slice stems thickly and roughly chop leaves.
3. Cut tofu in 2 cm (0.8") cubes.
4. Halve the onion and slice thinly.
5. Slice capsicum thinly.
6. Chop chilli and garlic finely.
7. Chop peanuts coarsely.
8. Divide lemon in wedges.Steep noodles in boiling water for about 10 minutes; drain.
9. Combine ketchup with soy sauce.
10. Heat wok and add oil.
11. Stir-fry tofu until golden (circa 5 mins).
12. Remove from wok with slotted spoon and drain on paper towels.
13. Stir-fry onion, capsicum, and choy sum stems until onion has softened (circa 3 mins).
14. Add chilli and garlic and stir-fry for 30 secs.
15. Add choy sum leaves; stir-fry until wilted (circa 1 min).
16. Ad noodles, tofu, and sauce mixture; combine and heat through.
17. Divide over bowls.
18. Add coriander and peanuts and serve with lemon wedges.

choy sum, firm tofu, brown onion, capsicum, red chili, noodles, ketchup, soy sauce, rice bran oil, garlic, fresh coriander, peanuts, lemon

Taken from www.food.com/recipe/tofu-pad-thai-447796 (may not work)