Tofu noodle stir fry

Ingredients

serves 2

• 2 nests dry rice noodles
• 200g firm tofu, chopped
• 2 tbsp sesame oil
• 5 tbsp reduced sodium soy sauce
• 1 garlic clove, minced
• 100g edamame, cooked
• 1 bell pepper, chopped
• 1 large courgette, sliced
• Veggies can be swapped for any such as carrot, broccoli, corn, cauliflower, beansprouts
• Juice of ½ lime
• 1 tsp honey
• 1 thumb-sized piece of ginger, grated, or 1 tsp ground ginger
• 125ml water
• 1 tsp cornflour
• Handful of fresh coriander, chopped
• 1 tsp sesame seeds
• 2 tbsp crispy onion

Directions

1. Cook the rice noodles. Drain and rinse, then set aside.
2. In a medium pan, heat 1 tbsp sesame oil. Add the tofu and 1 tspb soy sauce. Toss to coat the tofu and cook on a medium heat for 5 minutes. Turn the tofu over to brown another side and cook for another 5 minutes.
3. In a small jug, add the remaining 4 tbsp soy sauce, lime, honey, ginger and water, and stir. Add the cornflour and mix well.
4. In a large wok, heat 1 tbsp sesame oil. Add the garlic and cook for 1 minute. Add the pepper, followed by the edamame, and stir frequently for 5 minutes. Add the courgette and cook for another few minutes. Add tofu and sauce, and cook until slightly thickened. Stir in the coriander.
5. Add the noodles and toss until combined.
6. Serve topped with a sprinkle of sesame seeds and crispy onion.