- A pack of marinated tofu
- 2 spring onions
- 1 red pepper
- A head of broccoli
- 1 garlic clove
- A thumb of ginger
- 2 bundles of Thai rice noodles
- 2 tsp garam masala
- ½ pack mixed bean sprouts
- 1½ tbsp olive oil
- Kitchen paper
- Deep frying pan or wok
- Pan with a lid
- Colander or sieve
Drain the tofu. Pat it dry with kitchen paper. Slice into chunks around 1 cm across. Pop to one side.
Trim the spring onions. Finely slice the thicker, more solid white parts. Shred the green, leafier top bits into thin strands. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it.
Break the broccoli into small florets. Peel and grate the garlic and ginger. Fill the kettle and boil it.
Warm 1 tbsp olive oil in a deep frying pan or wok. Add the tofu. Fry over a high heat for 3-4 mins till the tofu is golden and crisp all over. Lift out of the pan. Pop on a plate lined with kitchen paper.
While the tofu is cooking, fill a pan with hot water from the kettle. Bring to the boil. Add 2 bundles of Thai rice noodles. Simmer for 2-3 mins to just cook them. Drain. Tip back into the pan. Cover with hot water from the kettle to keep warm.
Add another ½ tbsp olive oil to the pan. Add the sliced spring onions, pepper and broccoli. Stir fry for 2-3 mins till they are starting to soften. Add the garlic, ginger and garam masala. Stir fry for 1 min.
Add the tofu back to the pan with half the pack of mixed bean sprouts. Drain the noodles. Add them to the pan. Pick everything up with two forks and drop it back into the pan a couple of times to mix it all together.
Divide the noodles between two warm plates. Garnish with the shredded spring onion tops and serve straight away.