Serves 4
3½ tbsp peanut or vegetable oil
1 onion, sliced
2 garlic cloves, crushed
1 x 3cm piece of ginger, peeled and grated
200g firm tofu, chopped into 1cm pieces
150g broccoli, chopped into florets
100g green beans, chopped
1 carrot, peeled and chopped into matchsticks
60g frozen peas
50g beansprouts
2 tsp toasted sesame oil
1 tbsp medium or hot curry powder
200g rice vermicelli (thin rice noodles)
250ml vegetable stock
3 tbsp soy sauce
3 spring onions, thinly sliced
Handful of fresh coriander, chopped
- Heat one tablespoon of peanut oil in a wok or large pan over a medium-high heat. Add the onion and cook for 4-5 minutes until golden. Add the garlic and ginger and cook for 30 seconds. Transfer the mixture to a bowl
- Add another tablespoon of peanut oil to the pan and turn the heat to high. Add the tofu and cook for 3-4 minutes until golden brown. Transfer to the bowl with the onions
- Add half a tablespoon of oil to the same pan and cook the broccoli, green beans, carrot, peas and beansprouts over a high heat for two minutes or until just cooked. Transfer to the bowl with the tofu and onions
- In the same pan, combine the remaining peanut oil, the sesame oil and the curry paste. Cook for one minute over a medium-high heat, stirring constantly
- Add the rice noodles and vegetable stock and stir gently for 2-3 minutes until the noodles are soft. Return the vegetable and tofu mixture and stir to combine
- Add the soy sauce, spring onions and coriander and toss to combine. Divide amongst serving bowls.
Per Serving: 404kcals, 17g fat (3.2g saturated), 57.2g carbs (4.5g sugars), 8.6g protein, 5g fibre, 0.939g sodium