MEAL MATHS – BROCCOLI TOFU NOODLES

Ready in 20 minutes | Serves 2

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1.  Preheat the oven to 220˚C, gas mark 7. Slice 150g broccoli spears in half lengthways and place on a large baking tray. Drizzle with 1 tbsp oil and sprinkle over some sea salt. Roast for 12-15 minutes, until just tender in the centre and lightly charred around the edges.

2. Meanwhile, preheat a wok over a high heat for 2 minutes and cut a 280g pack tofu into 1cm cubes. Add 1 tbsp oil to the wok, followed by the tofu, fry until deep golden on one side before turning it over to colour the opposite side.

3. When two sides of the tofu are coloured, add 275g egg noodles to the pan and stir fry for 1 minute. Add the contents of a 140g pack sweet chilli sauce to the pan and continue to stir fry until it thickens and coats the noodles. Divide between two warm bowls and top with the roasted broccoli.