Rice noodles with tofu and peanuts

Ingredients (serves 2)

• Rice noodles (dry)150 g
• Tofu (firm)250 g
• Carrot100 g
• Bell pepper100 g
• White cabbage100 g
• Peanut butter20 g
• Soy sauce30 g
• Rapeseed / sunflower oil10 g

Also: Garlic, lemon or lime, chilli, spring onions

Method

1. Get ready: pat the tofu (250 g) dry and cut it into 2 cm cubes. Cut the carrot (100 g), pepper (100 g) and cabbage (100 g) into thin strips and chop 2 garlic cloves.
2. Put the noodles (150 g) in a bowl and pour over boiling water. Leave for 8 min, drain and rinse with cold water so they don't stick together.
3. Sauce: mix the peanut butter (20 g) with the soy sauce (30 g), the juice of half a lemon or lime and 3 tbsp water until smooth.
4. Heat 1 tbsp oil (10 g) in a frying pan over medium heat. Fry the tofu for 6–8 min, turning now and then, until golden.
5. Add the vegetables, garlic and chilli and fry over medium heat for 3 min, stirring. If it starts to stick, add a splash of water.
6. Add the noodles and sauce and toss over medium heat for 1–2 min until everything is hot and coated in sauce.
7. Sprinkle with spring onions and serve. Taste before adding salt – soy sauce is already salty.