Ingredients
- 1 tbsp extra virgin olive oil (EVOO)
- ½ bunch of spring onions, green parts only, chopped finely
- ½ medium red capsicum, diced
- 1 small bok choy, chopped
- ¾ cup of broccoli, chopped, lightly steamed (1-2 mins)
- 1 medium carrot, diced, lightly steamed (1-2 mins)
- 200g firm tofu
- 80g rice noodles, cooked according to instructions
Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tbsp maple syrup
- 1 tsp peanut butter
- 1 tsp garlic EVOO
- 1 tsp minced ginger
Method
- Press the additional water out of the tofu using a clean towel or paper towel
- Diced the tofu
- Add all sauce ingredients to a jar and shake well
- Heat the oil in a medium pan on a medium heat
- Add the tofu (optional to add 1-2 tsp of the sauce), stir regularly
- As the tofu begins to brown, add all of the veggies
- Stir well for 3-5 minutes and add the noodles and the sauce
- Split between two bowls and garnish with coriander, sesame seeds & extra spring onion
