
Ingredients
- Slab of tofu (~300 g) – diced
- 1 bunch tenderstem broccoli – halved down the middle
- 1 red pepper – sliced into strips
- 2 cloves garlic – diced
- 1 bunch spring onions – diced
- 1 Tsp minced ginger
- 2 Tbsp soy sauce
- 2 Tbsp sweet chilli sauce
- 2 Tbsp smooth peanut butter
- Juice of a lemon
- 2 bug handfuls of ready medium noodles
- Salt and pepper to taste
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Method
- Get a wok screaming hot with a little bit of oil and fry up the tofu until golden brown, remove from pan
- Throw in the red pepper and broccoli and fry for a few minutes before adding in the ginger, garlic and spring onions for another 3 minutes
- Drop in all the remaining ingredients and bring up to heat while tossing in the sauce
- Check the veges are cooked through but still crunchy and the noodles are hot
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory