Tofu stir fry and rice noodles

Vg, V, DF, GF
(Serves 2)

250g pack firm tofu, drained and chopped into cubes

1 red pepper, thinly sliced

100g bean sprouts

½ broccoli, chopped

4 spring onions, chopped

3 cloves garlic, crushed

1 pack of rice noodles

Handful of sesame seeds

1 tbsp soy sauce (use tamari if gluten free)

1 tbsp Sesame oil

1 tsp coconut oil

1 lime, cut into wedges

  1. Put the tofu in a bowl and cover with the soy sauce and garlic.
  2. Place the noodles in a large bowl and cover with boiling water and leave to sit for 5 minutes then drain.
  3. Heat the olive oil in a work or a large pan and add the spring onions, broccoli and bean sprouts and cook for 3 minutes on a medium to high heat, stirring frequently.
  4. Add the tofu and the liquid from the bowl and cook for 1 minute.
  5. Then add the noodles and the sesame seeds and let it cook for a further 2 minutes.
  6. Take the wok off the heat and pour over the sesame oil and mix it through.
  7. Lift into bowls and serve with a lime wedge and some extra soy sauce if desired.