• 1/4 cup water
• 300g straight to wok rice noodles
• 3Tbsprapeseed oil
• 2cloves garlic (chopped)
• 1/2 12-oz. package extra-firm tofu, drained and cut into chunks
• 4Tbspsoy sauce
• 2Tbsppeanut butter
• Juice of 2 limes
• 3Tbspsugar
• Sriracha, to taste
• Sliced spring onions, for garnish
• Chopped peanuts, for garnish
• Tender stem broccoli
• Baby sweetcorn
• Chopped coriander
• Crispy onions

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add the noodles and heat through

6. 6

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

7. 7

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