Butter Tofu Curry

🥘 Ingredients

• fine rice noodle 100 g
• boiling water
• firm tofu 140 g
• sunflower oil 1 tbsp
• sunflower oil 1 tbsp
• spring onions (shredded) 3
• ginger (small chunk, shredded) 1
• pepper (thinly sliced) 1
• mangetout 100 g
• beansprouts 100 g
• tikka masala paste 1 tsp
• soy sauce 2 tsp
• sweet chilli sauce 1 tbsp
• water 1 tbsp
• coriander (roughly chopped)
• lime wedges

1. 1

   Put the fine rice noodle in a bowl and pour over boiling water to cover. Leave for 4 minutes , then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors .
2. 2

   Rinse the firm tofu in cold water, then cut into small chunks. Pat dry with kitchen paper .
3. 3

   Heat sunflower oil in a wok or large frying pan , add the tofu, then stir-fry for 2-3 minutes , stirring until lightly browned. Drain on kitchen paper.
4. 4

   Add sunflower oil to the wok and heat up. Add spring onions (shredded) , ginger (small chunk, shredded) , pepper (thinly sliced) and mangetout , then stir-fry for 1 min. Add the noodles and beansprouts , then stir to mix. Blend together the tikka masala paste , soy sauce , sweet chilli sauce and water , then add to the wok, stirring until everything is well coated in the sauce.
5. 5

   Serve sprinkled with coriander (roughly chopped) , with lime wedges for squeezing over.