Sort ingredients
ccvv
QR Code
Listen
Pdf
Cut the tofu into small cubes. Finely dice the shallot and mince the garlic and ginger. Roughly chop the toasted peanuts and set aside.
Add a splash of vegetable oil to a hot frying pan. Add the tofu and half of the soy sauce, then cook for 3-5 mins over a medium heat until golden brown on all sides. Remove the tofu from the pan and set aside.
Add a little more oil to the same pan and fry the diced shallot for 5 mins until softened. Add the minced garlic and ginger and cook, stirring often, for 3 mins until fragrant but not browned. Add the curry paste and cook for 2-3 mins, stirring often.
Add the water, sambal oelek, remaining soy sauce, stock cube, agave, peanut butter, vegan fish sauce and coconut milk to the pan, then simmer gently for 5 mins.
Add the broccoli and cook for 5 mins, then add the noodles and cook for 1 min, or until softened.
Divide between four bowls and serve topped with the tofu, chopped peanuts, coriander and plenty of lime zest and juice.