- 400g tofu, cubed
- 2 tbsp light soy sauce
- 3 tbsp sweet chilli sauce
- Juice of 1 lime
- 2 tbsp groundnut oil
- 2 garlic cloves, chopped
- 150g tenderstem broccoli, trimmed
- 1 bunch spring onions, trimmed and sliced
- 1 red pepper, sliced
- 150g mange tout, sliced
- 1 bag boodles (butternut squash noodles)
- 2 tsp toasted sesame oil
Marinate the tofu in a bowl with 1 tbsp of the light soy sauce, 1 tbsp of the sweet chilli sauce and a squeeze of lime. Allow to sit in the fridge for at least an hour.
Heat 1 tbsp of the groundnut oil in a large wok until searing hot. Add the garlic and tofu, and cook over a high heat for 2-3 minutes until the garlic becomes fragrant.
Heat the remaining groundnut oil in the wok, add the broccoli and a splash of water and cook over a high heat for 2 minutes, stirring occasionally. Add three quarters of the spring onions, the pepper and mange tout and cook for 2 minutes.
Return the tofu to the pan and stir in the butternut boodles. Stir-fry for 1 minute, then add the remaining soy sauce and chilli sauce. Add a squeeze of lime and drizzle over all the sesame oil. Divide between four warmed bowls, scatter with the remaining spring onion and serve straight away.