300g firm tofu, drained, patted dry and cut into cubes
10 asparagus spears, trimmed and sliced on the diagonal
6 spring onions halved and thinly sliced lengthways
300g bag beansprouts
3 garlic cloves, finely chopped
handful each coriander leaves and salted peanuts, to serve
Cook the noodles following packet
instructions. Mix the lime juice, tamarind
and chilli sauce in a small bowl. Set aside.
Heat 1 tbsp oil in a non-stick frying pan
or wok and fry the tofu for 5-8 mins, until
golden all over. Set aside.
Add the remaining oil and stir-fry the
asparagus until tender. Tip in the spring
onions, beansprouts and garlic. Cook for
2 mins more. Stir in the drained noodles,
sauce and some salt. Mix in the tofu and
heat through. Serve with coriander,
salted peanuts and lime wedges.