Instructions
Follow the steps and taste along the way.
Prepare the sauce
In a bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and water. Stir in the finely grated garlic and ginger until the sauce is smooth.
Cook the noodles
Cook the rice noodles in boiling water according to the time given on the package, usually 4 to 5 minutes, until softened but not falling apart. Drain and briefly rinse under cold water.
Pan-fry the tofu
Pat the tofu dry and cut it into cubes about 2 cm across. Heat 8 ml of the oil in a large pan over medium-high heat. Fry the tofu for 7 to 8 minutes, turning it occasionally, until the sides are golden and crisp. Transfer it to a plate.
Briefly pan-fry the vegetables
Separate the broccoli into small florets and cut the carrot into thin strips. Add the remaining 7 ml of oil to the same pan and stir-fry the vegetables over high heat for 4 to 5 minutes. Stir occasionally; the broccoli should be deep green and the vegetables should still be slightly crisp.
Combine the noodles and sauce
Return the tofu to the pan and add the drained noodles and prepared sauce. Toss over medium heat for 1 to 2 minutes, until the sauce coats the noodles evenly. If the mixture sticks too much, add 15 ml of hot water.
Finish and serve
Divide the dish between two plates. Sprinkle with sesame seeds and finely chopped spring onion. Serve immediately while the noodles are hot and the vegetables still have a slight crunch.
