200 g tofu - dried and cut into 1 inch cubes
5 tbsp plain flour - season the flour with the salt and pepper
pinch salt and pepper
3 tbsp groundnut oil
Dry noodles (enough for 2) - see cooking directions on pack
2 tbsp sesame oil
2 cloves fresh garlic - thinly sliced
1 inch fresh ginger - peel and finely chop
60 g long stem broccoli - cleaned
50 g sugar snap peas - washed
2 tbsp soy sauce
25 ml water
½ tsp white sugar
bunch fresh coriander

METHOD

Cover the tofu in flour, then shake off any excess flour from the tofu and place on a plate.

Heat the oil in a wok and fry the tofu until brown and crisp, then allow to rest on a plate.

Drain the noodles and keep warm.

Heat the oil in a wok.

Fry the garlic and ginger for 15 seconds.

Add the broccoli and fry for 1 minute.

Add the sugar snap peas to the broccoli and cook for a further 1 minute.

Pour the soy sauce and the water over the vegetables.

Add the sugar and then the noodles.

Carefully, add the tofu, mix well and serve with fresh coriander leaves.

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