Spicy Veggie Noodles with Scrambled Tofu

Instructions for 2 [for 3] [for 4] portion recipe

1. Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

2. Now let's get started!

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Drain your tofu, pat it dry with kitchen paper and crumble it into bite-sized pieces

Chop your Tenderstem broccoli in half

3. Once the pan is hot, add the crumbled tofu with a generous pinch of salt and cook for 5-6 min or until golden and crispy

Tip: Add a little more vegetable oil if the pan is looking dry

Add your wholewheat noodles and the Tenderstem broccoli to a pot with plenty of boiled water and bring to the boil over a high heat for 4-5 min or until cooked with a bite

4. Trim, then slice your spring onion[s] roughly

Once the crumbled tofu is golden, add your ginger & garlic paste to the pan and cook for a further 1-2 min or until fragrant

5. Combine your soy sauce, chilli flakes (can't handle the heat? Go easy!), red chilli relish and the juice of your lime[s] in a bowl – this is your spicy noodle sauce

6. Once cooked, drain the wholewheat noodles and Tenderstem broccoli and reserve a cup of the starchy noodle water

Crush your roasted peanuts with a rolling pin

Tip: If you don’t have a rolling pin, just chop them roughly!

7. Stir the drained wholewheat noodles and Tenderstem broccoli through the crumbled tofu with a pinch of salt

Add your spicy noodle sauce with a splash of the reserved noodle water and give everything a good mix up – these are your spicy veggie noodles