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Duration - 40 minutes

Servings - 2

Suitable for Vegetarians

Suitable for Vegans

Ingredients

200g tofu
1 tbsp soy sauce (marinade)
1 tbsp soy sauce (main)
2 tbsp shaoxing wine
Small piece of ginger grated (marinade)
Small piece of ginger grated (main)
2 garlic clove, chopped (marinade)
2 garlic clove, chopped (main)
1 tsp sesame oil
150g rice noodle
2 tsp oil
1 spring onion, sliced
1 red chilli, sliced
100g pak choi
1 large orange or red pepper, sliced
Tenderstem broccoli

Directions

Make the marinade in a bowl by mixing together the soy sauce, shaoxing, garlic, ginger and sesame oil, leave while preparing the tofu.

Drain the tofu and place on kitchen paper compressed under a heavy weight. Leave for approximately 20 minutes and then cut into cubes.

Add to the marinade.

Heat a large frying pan or wok and add the tofu pieces frying until crispy. Add the marinade for a few seconds then remove from heat and add tofu to a covered bowl to rest.

Heat more oil and add the garlic, chilli, spring onion and ginger to the wok for 1 minute.

Add pak choi and broccoli to pan for approximately 2 minutes.

Add noodles and soy sauce, mix well then stir fry for approximately 3 minutes.

Finally add the tofu cubes and heat for 1 minute.

Serve.