Cooking Instructions
1.
In a shallow bowl, toss the
tofu (1 block)
with the
cornflour (100 g)
until coated. Heat 50ml sunflower oil in a deep frying pan over a high heat. Once hot, add the tofu and fry for 10-12 minutes, turning regularly with tongs, until evenly golden brown and crispy. Set aside on a plate lined with kitchen paper.
2.
Heat the grill to the highest setting. Toss the
broccoli (200 g)
on a flat baking sheet with the
sesame oil (1 tbsp)
and grill for 5 minutes, or until charred.
3.
Heat the
noodles (2 packs)
according to the pack instructions. In a bowl, whisk the
sriracha sauce (2 tbsp)
,
soy sauce (3 tbsp)
,
honey (1 tbsp)
and
lime zest and juice (1)
. Toss the crispy tofu in the sauce until well coated.
4.
Divide the noodles between 4 bowls and top with the tofu, broccoli,
sesame seeds (1 tbsp)
and
peanuts (10 tsp)
.