Vegan pad thai with purple sprouting broccoli recipe

Ingredients

• 6 tbsp crunchy peanut butter
• 2 tbsp tamarind paste
• 3 tbsp brown rice syrup
• 4 tbsp soy sauce
• 3 tbsp fresh lime juice (from approx 2 limes)
• 450g purple sprouting broccoli
• 3 cloves of garlic, crushed
• 1.5cm ginger, peeled and grated
• 2 bird’s eye chillies, finely chopped
• 225g firm tofu, drained and cubed
• 250g flat folded rice noodles
• Rapeseed oil
• 6 spring onions, finely chopped
• A handful of sesame seeds
• Toasted sesame oil
• A handful of fresh Thai basil leaves, shredded
• A handful of fresh mint leaves, shredded
• 1 lime, cut into 4 wedges