Crispy tofu, broccoli and rice noodle skillet

Wash the broccoli and cut it into small florets. Peel the ginger and garlic, then mince them finely. Cut the tofu into 2 cm cubes.

Bring 500 ml of water to a boil in the saucepan. Drop in the rice noodles and cook for 4 min over high heat. Drain them in the colander and rinse under cold water.

In the nonstick skillet, heat the olive oil over medium heat. Add the tofu cubes and brown them for 5 min, stirring often. Season lightly with salt and set aside in a bowl.

In the same skillet, add the sesame oil and cook the garlic and ginger for 30 seconds. Add the broccoli and stir-fry for 4 min over high heat until tender but still crunchy.

Put the tofu back in the skillet with the broccoli. Pour in the soy sauce, add salt and pepper to taste. Add the drained noodles and toss everything for 1 min to heat it all through.