Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
36
High
Nutrition per serving
Calories500.3 kcal (25%)
Total Fat18.7 g (27%)
Carbs69 g (27%)
Sugars7.2 g (8%)
Protein20.3 g (41%)
Sodium1030 mg (52%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
6spring onions
sliced
360gtenderstem broccoli
florets removed and stalks sliced
1 inchginger
minced
3cloves garlic
minced
2birds-eye chillies
sliced
225gextra firm tofu
250gbrown rice noodles
2 Tbspsesame seeds
for garnish
rapeseed oil
for cooking
For the sauce
Instructions
Step 1
Add the peanut butter and tamarind paste to a measuring jug and mix well. Stir in the soy and lime before mixing in the water and setting aside.
Step 2
Soak the noodles in boiling water until limp and then drain, rinse under cold water and toss in a little oil.
Step 3
Heat some oil in a wok on medium-high heat and toss in the tofu. Fry for 5 minutes until golden and crispy, turning every minute. Add in the chillies, garlic and ginger and fry for another couple of minutes.
Step 4
Add the broccoli stalks along with 4 tbsp of water and cover the wok, allowing for everything to steam for 2 minutes. Add in the florets, spring onions and sauce and stir before covering for another 2 minutes.
Step 5
Turn the heat down to a whisper and add the noodles in a little at a time, making sure they are well coated before adding the next batch. Serve with a sesame seed garnish.
Notes
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