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

Method

1. Get a wok screaming hot with a little bit of oil and fry up the tofu until golden brown, remove from pan
2. 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
3. Drop in all the remaining ingredients and bring up to heat while tossing in the sauce
4. Check the veges are cooked through but still crunchy and the noodles are hot
5. Take photos and tag @vaguelyvegetarian on Instagram
6. Bask in social media glory