Peanut-soy tofu noodles with vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the tofu dry and cut it into small cubes.

Step 2

Peel the carrot and cut it into thin matchsticks. Cut the courgette into thin strips or half-moons.

Step 3

Separate your spring onions into white/light-green parts and dark-green tops. Slice everything. Keep the green tops aside.

Step 4

Mix all the sauce ingredients in a small bowl until smooth.

Step 5

Cook the noodles according to the packet. Drain.

Step 6

Heat the oil in a large frying pan over medium-high heat.

Step 7

Fry tofu for 7–8 minutes, turning until golden.

Step 8

Add carrot, courgette and the white/light-green spring onion. Stir-fry for 4–5 minutes. I wouldn't cook the vegetables to death—we want some bite.

Step 9

Add the noodles and peanut sauce.

Step 10

Toss everything together over medium heat for 1–2 minutes. If it's too thick, add 1–2 tbsp water.

Step 11

Divide between bowls and scatter the green spring-onion tops over the top.