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Ingredients:
Sauce:
1 ½ tbsp soy sauce
2 tbsp beet ketchup (or regular)
15g peanut butter
1 tsp lime juice, water, if needed
To serve:
coriander,
fresh Thai basil,
fresh roasted peanuts,
crushed chili flakes
sliced avocado
sliced avocado
The stir fry:
100g rice noodles
½ orange bell pepper, sliced
½ red onion, sliced
100g broccoli florets
170g extra firm tofu, cut into cubes
2 tbsp soy sauce
2 tbsp coconut oil
2 cloves garlic, minced
Method:
Bring a medium pot of water to a boil. Remove from heat and submerge noodles. Soak according to package instructions, until noodles are slightly undercooked. Drain and rinse in cold water. Toss in a little oil to prevent sticking. Set aside.
Drain and press tofu in a kitchen towel or paper towel to remove excess moisture. Heat oil over medium-high heat. Fry tofu until golden and crispy on both sides. Remove and set aside.
Add a little more oil to the same frying pan used for tofu. Over medium-high heat, cook garlic and veggies until tender. Add tofu and soy sauce. Stir to make sure everything has been coated.
Combine all sauce ingredients in a small bowl.
Add noodles and sauce to the frying pan with the veggies and tofu. Toss and cook for an additional couple of minutes, until everything is hot.
Garnish with crushed peanuts, spring onion, fresh coriander, Thai basil and sliced avocado. Enjoy!
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