Rainbow tofu noodle stir-fry

Good for: A quick and easy dinner. Plus its packed with vitamin C rich foods...

Suitable for Gluten-free | Wheat-free | Dairy-free | Vegans
Difficulty Easy
Serves 1
Prep time 10 minutes
Cook time 10 minutes

Nutrients per serving:

Ingredients

• 1 tsp sesame oil


• 2 spring onions, chopped


• ¼ tsp garlic, crushed
• Handful of broccoli florets
• ½ red pepper, deseeded and sliced


• 4-5 baby corn, halved lengthways
• Handful beansprouts
• 1 x serving Eat Water noodles


• 100g marinated tofu

For the sauce

• 1 tbsp tamari or coconut amino sauce


• 1 tbsp peanut butter


• Juice of ½ lime


• 2 tbsp sweet chilli sauce
• Pinch of lo-salt and black pepper
• Fresh coriander leaves, to serve

Method

Step 1
Heat the sesame oil in a large non-stick pan then throw in the spring onion and garlic.
Cook on a medium-high heat for a few minutes, then stir in the broccoli, red pepper and baby corn and continue to cook for 3-4 minutes, stirring continuously.

Step 2
Whisk together the sauce ingredients then pour a little into the pan, cooking for a further 2-3 minutes.

Step 3
Prepare the noodles according to packet instructions, drain then add to the pan along with the beansprouts, tofu and remaining sauce.

Step 4
Heat through for 2-3 more minutes, sprinkle over some fresh coriander then serve.