Veggie Peanut Sesame Noodles with Sweet Chilli Tofu

Add the udon noodles to the saucepan of boiling water and cook until softened, 2 minutes. TIP: use a fork to help separate the noodles! Drain and rinse. Add a small drizzle of olive oil to prevent the noodles sticking together.

Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the tofu and cook until browned all over, 4-5 minutes. Remove from the heat and add the sweet chilli sauce and soy sauce (for the tofu) to the pan. Turn to coat the tofu in the sauce. Transfer to a plate.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the capsicum and zucchini and cook until just tender, 5 minutes. Add the carrot, garlic and ginger and cook until fragrant, 1-2 minutes.

While the veggies are cooking, in a small bowl, add the dark roasted peanut butter, hot water, soy sauce (for the sauce), sesame oil blend, brown sugar, lime zest and a generous squeeze of lime juice. Stir to combine. Add the udon noodles to the frying pan. Pour over the peanut sauce and 1/2 the crushed peanuts and toss until well combined and heated through.