Ingredients (2 servings)

• ½ broccoli head
• 150 g whole grain rice noodles
• 1 tbsp tamari or soy sauce
• 1 lime
• 2 tbsp sesame oil
• 250 g tofu, with brine
• 4 tbsp coconut oil
• 1 onion
• ½ red pepper
• as needed fresh coriander
• as needed fresh chives
• 2 tbsp corn kernels
• 50 g cashew nuts, optional

SAUCE

• 4 tbsp tamari or soy sauce
• 2 tbsp water
• 1 tbsp coconut sugar
• 1 tsp sambal oelek

Instructions

1. Remove broccoli florets from stalk.
2. Prepare rice noodles according package instructions.
3. Add tamari, juice of ½ lime, and sesame oil to noodles and mix well.
4. Pat tofu dry and cut into cubes of about 2 cm.
5. Heat coconut oil in a wok / pan and deep fry tofu cubes and remove from pan when crispy.
6. Mix sauce ingredients.
7. Peel, slice and roast onion until golden.
8. Add sauce and let simmer for 1-2 min.
9. Add tofu, turn down the heat and let simmer until sauce is soaked into the tofu.
10. Bring water to the boil and steam broccoli florets with lid for about 4-5 minutes until firm to the bite.
11. Cut paprika into strips.
12. Chop cilantro and chives.
13. Portion rice noodles into bowls and add tofu, broccoli florets, paprika and corn kernels.
14. Garnish and serve with herbs and lime wedge.
15. For a nutty taste, dry roast cashew nuts over medium heat until golden and add to the bowl.