Purple Sprouting Brocolli & Tofu Noodles
Charred brocolli with tofu and wholewheat noodles in a peanut, soy, garlic, chilli and maple syrup sauce
Ingredients
- 1 Bunch of Purple Sprouting Brocolli, Washed
- 160g of Cauldron Marinated Tofu Pieces
- 1 Bag of Mixed Stirfry Vegetables
- 8 Tbsp Dark Soy Sauce
- 2 Tbsp Maple Syrup
- 2 Tbsp Crunchy Peanut Butter
- 1 Red Chilli, Chopped
- 4 Garlic Cloves, Crushed
- 2 Nests of Dried Wholewheat Noodles
Method
- Heat a large pan on a medium setting before adding a dash of the dark soy sauce and all the purple sprouting brocolli to stirfry with a large spatula for 2-3 minutes until starting to char on the edges.
- Stir in the marinated tofu, garlic, chilli and bag of mixed stirfry vegetables until evenly distribute amongst the brocolli and cook for 1-2 minutes.
- Meanwhile, put your wholewheat noodles on to boil according to instructions, usually around 4 minutes.
- Back in your large pan, push the stirfried vegetables to one side to make a well at the side of the pan and add your soy sauce, maple syrup and peanut butter. Break the peanut butter into the soy sauce and maple syrup using your spatula to make a sauce, before stirring in the brocolli, tofu and vegetables adding a table spoon or two of the noodle water until you get a good sauce consistency.
- Finally drain your noodles and serve across 2 portions before piling the saucy brocolli and tofu mix on top.