Drain the tofu. Pat it dry with kitchen paper. Slice into chunks
around 1 cm across. Pop to one side.
Trim the salad 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
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.
Fill a large heatproof bowl or dish with boiling water. Add the Thai
rice noodles and leave to soak for 5 minutes.
While the noodles soak, 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 start to soften. Add the garlic, ginger and curry
powder. 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 2 forks and drop it back into the pan a couple of times to
mix it all together.
Divide the noodles between 2 warm plates. Garnish with the
shredded salad onion tops and serve straight away.