Ingredients
Directions
Cut the tofu into cubes.
Place the garlic, ginger honey, soy and rice wine vinegar into a food processor or blender and blend to a smooth paste.
Heat the oil in a frying pan and add the tofu chunks and half the ginger mixture. Pan fry until golden then remove for the pan.
Add the broccoli and carrot and a little more oil if needed to the pan and stir fry the vegetables with the rest of the ginger mixture for 3-5 minutes until tender.
Return the tofu to the pan with the black sesame seeds and cook together for a further couple of minutes.
Toss the tofu mixture into freshly prepared rice noodles.