- 100g tamari
- 2 tbsp maple syrup
- 2 tbsp Worcester sauce
- 380g marinated tofu
- 4 garlic cloves
- 2 chilli
- 2 red pepper
- 400g spinach
- 4 bundles of Thai rice noodles
- A handful of mint, leaves only
- 1 tbsp sunflower, coconut or olive oil
- Medium pan with lid
- Wok or deep frying pan
- 1.
Fill your kettle and boil it. Pour the hot water from the kettle into a medium-sized pan, pop the pan on a high heat and bring back to the boil.
- 2.
Meanwhile, pour the tamari into a bowl. Add 1 tbsp each maple syrup and Worcester sauce, stir and set aside.
- 3.
Drain the tofu and chop it into 1 cm chunks. Peel and slice the garlic. Halve the chilli and flick out the seeds and white pith (or leave them in for extra heat). Finely slice the chilli. Halve the red pepper and scrape out the seeds and pith. Finely slice the pepper. Trim the dry ends off the spinach stalks, and give the leaves a good rinse under a cold tap. Finely slice the spinach leaves and stalks.
- 4.
Warm a wok or deep frying pan on a high heat for 2 mins. Add ½ tbsp oil and the tofu. Fry for 5-6 mins, turning once or twice, till the tofu is golden brown all over. Lift out of the wok and set aside in a bowl.
- 5.
Add another ½ tbsp oil to the wok and add the garlic and chilli. Sizzle for 15 secs, then add the red pepper and spinach. Stir fry for 3-4 mins, keeping everything moving constantly, till the veg have started to soften.
- 6.
While the veg cook, pop the Thai rice noodles into the pan of boiling water. Simmer for 3-4 mins, till the noodles are soft.
- 7.
Drain the noodles and add them to the wok. Toss to mix, then pour in the maple tamari sauce. Tear in half the mint leaves. Stir fry for 2 mins to warm everything through. Heap the noodles and veg up on 2 warm plates, and top with the remaining mint leaves to serve.