150g rice noodles
1tbsp sesame oil
1 red pepper, sliced thinly
1 red onion, sliced thinly
1/2 block tofu, sliced thickly, about 1cm
1 small red chilli, deseeded and finely chopped
1 heaped tbsp Kape Pure Almond Butter
1tsp garlic purée
2tbsp soy sauce
Small handful of coriander
Sesame seeds to garnish
1tbsp maple or agave syrup OR 2tsp brown sugar
Place the noodles in a heatproof bowl and cover with boiling water.
Cover with a lid or plate and set aside.
Take the coriander stalks and chop them finely. Add these, the peppers, chilli and onions to a frying pan with the sesame oil and cook on a medium heat.
If you can fit the tofu in the same pan, place it in and cook for a few minutes on each side until golden brown. If they don’t fit, feel free to use a separate frying pan.
In a small bowl, add the almond butter, soy sauce, syrup or sugar, garlic and ginger and stir thoroughly until smooth.
Once the tofu has cooked, remove from the pan and set aside. Drain the cooked
noodles (they should be done by the time you’ve finished cooking the vegetables) and add to the pan with the veg. Add most of the sauce and combine thoroughly over a low heat, allowing the sauce to thicken for a couple of minutes.
Serve the noodles and veg in a bowl and place the tofu on top. Drizzle the remaining sauce over the tofu.
Garnish with coriander and sesame seeds.