Tofu and Peanut Noodles

Ingredients

• 1 onion, chopped
• 250 g firm tofu, cut into small pieces
• 2 garlic cloves, crushed
• 1 teaspoon fresh ginger, grated
• 1 red capsicum, chopped
• 125 g broccoli, cut into small florets
• 1/3 cup ketjap manis
• 1/3 cup peanut butter
• 1/2 cup water
• 2 tablespoons peanut oil (or vegetable)
• 500 g hokkien noodles

Directions

1. 1

   Combine the tofu, garlic, ginger and 1/2 the kecap manis in a small bowl.

2. 2

   Place the peanut butter, water and remaining kecap manis in another bowl & mix well.

3. 3

   Heat the oil in a large wok. Drain the tofu and reserve the marinade.

4. 4

   Cook the tofu in 2 batches in the hot oil until well browned, then remove from wok.

5. 5

   Place the noodles in a large heatproof bowl or pan and cover with boiling water and leave for 2 minutes then drain and gently pull the noodles apart.

6. 6

   Add the vegetables to the wok and stir-fry until just tender. Add the tofu, reserved marinade and noodles.

7. 7

   Add the peanut butter mixture and toss until heated through.