Peanut tofu rice noodles with broccoli

• Firm tofu560g
• Rice noodles250g
• Broccoli1 head
• Mixed peppers1
• Smooth peanut butter60g
• Soy sauce3 tbsp (45ml)
• Garlic2 cloves
• Fresh ginger15g
• Lemons1
• Vegetable oilstore cupboard1 tbsp (15ml)

Plus salt and pepper. About £5.96 for the amounts used.

Method

1. 1

   Press 560g tofu between kitchen paper for 10 minutes and cut into cubes. Fry in 1 tbsp oil for 6-8 minutes until golden, then remove.

2. 2

   Soak 250g rice noodles in boiling water following the pack, then drain.

3. 3

   Stir-fry 1 head broccoli cut into small florets and 1 sliced pepper for 4 minutes. Add 2 crushed garlic cloves and 15g grated ginger for 1 minute.

4. 4

   Whisk 60g peanut butter, 3 tbsp soy sauce, the juice of 1 lemon and 4 tbsp hot water. Add to the pan with the noodles and tofu and toss until hot.