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Thai-style vegetarian noodle stir-fry

12 minutes (20 minutes)

Serves 4

200g Pad Thai dried rice noodles
250g block firm tofu, drained
1 tbs vegetable oil
2 cloves garlic, crushed
1 bunch broccolini (250g), cut diagonally into 4cm lengths
1 red capsicum (250g), cut into thin strips
200g snow peas, halved diagonally
1 tbs reduced salt soy sauce
1 tbs sweet chilli sauce
2 tsp sesame seeds, toasted

Prepare noodles as directed on packet. Drain. Rinse under cold water. Drain again.
Cut tofu into approximately 1½ cubes. Place on a paper towel-lined tray to absorb excess moisture.
Heat half the oil in a large, non-stick wok or frying pan. Add tofu. Cook over a medium heat for about 5 minutes, turning occasionally, until light golden. Remove and set aside.
Heat remaining oil in same frying pan. Add garlic and broccolini. Stir-fry over medium to high heat for 2 minutes. Add capsicum and snow peas. Stir-fry a further 2 minutes or until vegetables are just tender.
Add noodles. Stir-fry until hot.
Return tofu to wok with combined sauces. Stir until noodles are evenly coated with sauce mixture.
Sprinkle with sesame seeds. Serve straightaway.

Tasks for kids

Cut tofu into cubes (with adult supervision)
Crush garlic
Cut snow peas in half (with adult supervision)
Measure soy and sweet chilli sauce.
Sprinkle sesame seeds over stir-fry (Step 7)

TIP: To toast sesame seeds, stir seeds in a small dry frying pan over a medium heat until golden.

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