This is such a simple dish. It only uses a few ingredients (you can add in more of anything if you like), and is very quick & satisfying. It’s got that colourful & crunchy combo that makes you feel good, with the vibes of curling up on the sofa with a bowl of warm noodles. Leave out the fish sauce and it’s suitable for vegan diets, or you can sub out the protein for a meat source if you want to. To make it a bit spicy, add some chilli or sriracha, or for an extra salty kick, increase the soy & fish sauce to your taste. Your new week night go-to.

Method

Start by prepping the tofu, dice in to evenly sized cubes and place in a bowl with the soy sauce & fish sauce, stir to cover and then set aside.

Slice the red pepper & white part of the spring onion (keep the green part aside( and cut the broccoli florets. Heat the oil in a wide pan, and add the veggies along with the garlic & ginger.

Pour boiling water over the noodles and leave in a bowl to stand (or prepare to pack instructions.

In a small dish, combine the peanut butter, soy sauce and small amounts of warm water, a bit at a time until you reached a consistency for the sauce that you like.

When the peppers are softened, remove the peppers and broccoli from the pan and set aside. In to the same pan, add the tofu cubes – place each piece down on a flat side, and arrange them in the pan in a clockwise motion. When the tofu is crispy on one side, flip each piece on to another side (going the same way around will mean you turn each piece). Repeat until the tofu is crispy on each side. Add the veggies back in to the pan.

Add the noodles, a few spoonfuls of the water, and half of the peanut butter sauce. Use tongs to bring everything together. Chop the coriander & green spring onion, stir 3/4 of them through.

Divide the noodles between two bowls/plates, top with the remaining peanut sauce, the rest of the coriander & spring onion, and some sesame seeds for the aesthetic vibes.

Enjoy!