Ingredients
- 1/4 cup water
- 300 g straight to wok rice noodles
- 3 Tbsp rapeseed oil
- 2 cloves garlic (chopped)
- 1/2 12-oz. package extra-firm tofu, drained and cut into chunks
- 4 Tbsp soy sauce
- 2 Tbsp peanut butter
- Juice of 2 limes
- 3 Tbsp sugar
- Sriracha, to taste
- Sliced spring onions, for garnish
- Chopped peanuts, for garnish
- Tender stem broccoli
- Baby sweetcorn
- Chopped coriander
- Crispy onions
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