Mango Chilli Tofu Stir Fry With Stir Fried Rice Noodles

Start by bringing a saucepan of water to a boil.

As you wait for the water to boil, prepare your ingredients: peel and finely chop the ginger and garlic, thinly slice the red chilli and spring onions diagonally, julienne the carrot and red capsicum, slice the tofu, and thinly slice the mango. Set aside the mango in the refrigerator for later use.

Combine the chutney, chilli-garlic sauce, soy sauce, ginger, and garlic in a bowl to create your sauce.

Once the water is boiling, remove it from heat and add the rice noodles. Cover the saucepan and let the noodles sit for approximately 4 minutes.

In a wok, heat half of the olive oil over high heat and add the tofu. Cook the tofu slices on both sides until they're browned.

After the tofu is cooked, remove it from the wok and set it aside. In the same wok, add the remaining olive oil.

Add the carrot and red capsicum to the wok and stir-fry the vegetables until they're tender-crisp.

Drain the rice noodles and add them to the wok, along with the sauce. Stir everything together, making sure the noodles are well coated with the sauce.

To serve, distribute the noodles among the plates, then top them with the cooked tofu and chilled mango strips. Enjoy your meal!