Tofu Ramen

A quick and easy lunch or dinner packed full of protein and veggies. 

the good stuff:

Tofu is a source of plant-based protein - it often gets slammed as bland and tasteless but the recipe sees it spiced up and with a crispy texture to convert the most avid tofu-hater. Any veggies can be used here, but baby sweetcorn and broccoli work particularly well - this recipe provides one of your five a day. 

ingredients: (serves 4)

3 tbsp oil

1 pack of firm tofu (around 350g)

1 red chilli, chopped

2 garlic cloves, chopped

900ml stock 

2 cups thinly sliced vegetables

3 nests of rice noodles

method:

Heat the oil in a wok over a medium heat and then add the tofu. Fry the tofu until it is crisp and brown on both sides. Reduce the heat and the chilli and garlic, then add the vegetables. Add the stock and rice noodles and wait for the noodles to soften. Once the noodles are cooked, s