Serves 2 | Prep 10 mins | Cooks in 15 mins
400g silken tofu, cut into cubes
1 tbs soy sauce or tamari
1/2 lime, juiced
250g rice noodles
3 tsp sesame oil
1 star anise
1 clove garlic, crushed
1 tsp fresh ginger, peeled & chopped
½ tsp ground cinnamon
4 cups vegetable stock
100g mushrooms, sliced
1/2 bunch bok choy, roughly chopped
1 spring onion, finely sliced
1/2 small red chilli, thinly sliced
2 tbs peanuts
Place tofu in a bowl, cover with soy and lime juice and leave to marinate.
Place noodles in a medium bowl, pour boiling water over noodles, cover and set aside for 5 minutes or until noodles are soft.
Heat a large saucepan over medium heat, add sesame oil, star anise, garlic, ginger and cinnamon and cook for 1-2 minutes or until fragrant.
Add stock, remaining soy sauce to pot and bring to a gentle simmer for 5-7 minutes. Add mushrooms and bok choy and simmer for a 1-2 minutes.
Drain noodles, divide between 2 bowls and top with tofu.
Pour hot broth into the bowls and top with spring onions, chilli and peanuts.
Energy: 3501.6kj
Protein: 35.9g
Carbs: 108.9g
Fibre: 12.6g
Sat. Fat: 4.8g
Fat: 26.4g
Calories: 836.8cal
Sugar: 3g