Vegan Pad Thai

1/4 cup water

300g straight to wok rice noodles

3 Tbsp rapeseed oil

2 cloves garlic (chopped)

1/2 12-oz. package extra-firm tofu, drained and cut into chunks

4 Tbsp soy sauce

2 Tbsp peanut butter

Juice of 2 limes

3 Tbsp sugar

Sriracha, to taste

Sliced spring onions, for garnish

Chopped peanuts, for garnish

Tender stem broccoli

Baby sweetcorn

Chopped coriander

Crispy onions

In a large frying pan or wok, heat 2 tbsp of the oil over medium heat and add the garlic cloves and tofu chunks

Drizzle 1 tablespoon of the soy sauce over the tofu and sauté until golden brown

In a small bowl, whisk together the peanut butter, lime juice, sugar, sriracha, remaining soy sauce, and 1/4 cup of water

Add the remaining 1 tbsp oil to a separate frying pan, add the broccoli and corn and fry until slightly charred

Add the noodles and heat through

Stir in the peanut butter mixture and add the tofu and cook through, about 5 minutes

Garnish with sliced spring onions , chopped peanuts, coriander and crispy onions