2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves
Ingredients
Sauce:
2.5 tbsp tamarind paste
2 tsp lemon juice
1 tbsp coconut sugar
3 tbsp tamari sauce
1/2 tbsp sriracha hot sauce (optional)
Stir-fry:
2 packets Slendier Konjac noodles
2 tbsp extra virgin olive oil
300g tofu, chopped into small cubes
4 garlic cloves, minced
1¼ cups spring onions, chopped into long pieces
1 small head of broccoli, chopped
1 red capsicum, thinly sliced
1 small carrot, julienned
2 cups mung bean sprouts (extra for serving, optional)
For serving:
Chopped peanuts
Lime
Chilli
Directions:
Drain and rinse the Slendier Konjac Noodles according to package instructions and set aside to drain.
In a small bowl, mix all the sauce ingredients and set aside.
Heat a frying pan over medium-high heat and add 1 tbsp of oil. Add the tofu cubes and fry on each side until golden, about 7-8 minutes. Set aside.
In a wok or skillet over medium-high heat, add the remaining 1 tbsp of oil. Once hot, add garlic and spring onions. Stir-fry for 1 minute.
Add broccoli, capsicum, and carrot, cooking for a few minutes until slightly charred but still crunchy.
Stir in the noodles and sauce, mixing well.
Add mung bean sprouts and toss for 30 seconds before removing from heat.
Serve with crushed roasted peanuts, a lime wedge, extra mung bean sprouts, and chilli if desired. Enjoy immediately.