Rice Noodles with Crispy Tofu and Broccoli in Lime-Peanut Sauce

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.

   
6. 6

   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.