I use extra firm tofu which means you have less moisture and can get a good crispy crust on the outside without needing to dust in cornflour. Resist the temptation to turn your pieces of tofu until they are a lovely golden brown. Mixed with an addictive peanut butter satay sauce this is a family favourite that won’t break the bank!
Serves 4 
20mins 10oz flat rice noodles
2 tbsp groundnut oil
9oz block extra firm tofu, patted dry and cut into cubes
2 cloves garlic, finely sliced
thumbsize piece fresh ginger, grated
Good pinch chilli flakes
10oz brussels sprouts, trimmed and halved
For the sauce:
2 tbsp crunchy peanut butter
3 tbsp soy sauce
1 tbsp sesame oil
2 tsp fish sauce
Juice of 1-2 limes
300g flat rice noodles
2 tbsp groundnut oil
280g block extra firm tofu, patted dry and cut into cubes
2 cloves garlic, finely sliced
3cm piece fresh ginger, grated
Good pinch chilli flakes
300g brussels sprouts, trimmed and halved
For the sauce:
2 tbsp crunchy peanut butter
3 tbsp soy sauce
1 tbsp sesame oil
2 tsp fish sauce
Juice of 1-2 limes
