- 2 salad onions
- 1 red pepper
- 1 broccoli
- 1 garlic clove
- 190g marinated tofu
- A thumb of ginger
- 2 bundles of Thai rice noodles
- 2 tsp mild curry powder
- ½ x 227g mixed bean sprouts
- 1 tbsp tamari
- 1½ tbsp olive oil
Drain the tofu. Pat it dry with kitchen paper. Slice into chunks around 1 cm across. Set to one side.
Trim the salad onions. Finely slice the thicker, more solid white parts. Shred the green, leafier top bits into thin strands. Keep them separate. 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.
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 with boiling water. Add the noodles and leave to soak for 5 mins.
While the noodles soak, add another ½ tbsp olive oil to the pan. Add the sliced white parts of the salad onions, the pepper and broccoli. Stir fry for 2-3 mins till they start to soften. Add the garlic, ginger and 2 tsp 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. Pour in 1 tbsp tamari. 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. Drizzle over a little more tamari, if you like, and garnish with the shredded green salad onion tops. Serve straight away.
Something To Sprout About^ You can add all the mixed bean sprouts to the stir-fry if you don't want any leftover (this will affect the nutritional information) or keep the extra half tub in the fridge for a few days. Crunchy mixed sprouts are always good in a stir-fry, or stir them into salads or use them to top veggie soups.