Balanced Peanut Tofu Noodles

Bring a medium saucepan of water to the boil for the noodles. Trim the broccoli stem, then halve lengthwise and thinly slice on an angle. Cut the head into small florets. Thinly slice the capsicum. Crush or finely chop 2 garlic cloves.

Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Meanwhile, combine the garlic, peanut butter, sesame oil (see Make it yours), 1½ tbs soy sauce, 1 tsp sugar and 2 tsp water in a bowl until smooth.

Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the tofu for 2 mins each side or until golden. Remove from the pan.

Heat 2 tsp vegetable oil in the same pan over high heat. Add the broccoli stem and florets, capsicum and peanut mixture and stir-fry for 2-3 mins until the veggies are tender but still with crunch.

Add the noodles and 125ml (½ cup) water to the veggies and toss to combine and warm through. Remove the pan from the heat. Taste, then season with salt and pepper. Slice the tofu. Divide the noodle mixture among bowls, top with the tofu and enjoy!

If you haven't tried sesame oil before or find it a bit too strong, adjust the amount to taste.