Stir-Fried Tofu and Broccoli with Soba Noodles

Dinner for two for my 9 year old son and I while the other half of our family were away representing our region in Albury at the U15 Australian Volleyball Championships. Don't worry, I promised (and delivered) Easter eggs for dessert, I'm not that mean!

Stir-Fried Tofu and Broccoli with Soba Noodles
from Bill Granger's Bill's Basics
Serves 2

4 garlic cloves, crushed
1 large red chilli, chopped
2 tablespoons of sunflower oil
250g firm tofu, cut into bite-size pieces (I used Thai marinated Tofu, our favourite)
1 long green capsicum, chopped
1/2 head of broccoli, cut into florets
a good handful of baby spinach leaves
1/3 cup cashews, chopped
2 tablespoons fish sauce
1 tablespoon mushroom soy sauce
1 tablespoon caster sugar
a small handful of basil leaves
270g soba dried noodles (that's one packet - 3 bundles in a packet) or as much as you like

Cook the noodles according to packet instructions and so they are ready when the stir-fry is ready. Mine took 4 minutes.

Pound the garlic and chilli with a good pinch of salt in a mortar and pestle to make a paste.

Heat the wok over high heat for 1 minute. Add the oil and, when hot, add the chilli paste. Stir-fry for 15 seconds until lightly golden. Add the tofu and stir-fry until golden, then add the capsicum, broccoli, spinach and cashews and stir-fry for about 5 minutes until the vegetables are just cooked.

Add the fish sauce, soy sauce and sugar and stir-fry for 30 seconds. Remove from heat and stir in the basil.

To serve, place some noodles into the bottom of 2 bowls and then the stir-fry on top.