Rice noodles with crispy tofu and sesame sauce

• 250 g wide rice noodles check the label
• 400 g firm tofu
• 2 tbsp oil
• 2 carrots
• 2 cloves garlic
• 1 small red chilli, or a pinch of chilli flakes; leave it out for little ones
• 4 tbsp tamari, gluten-free soy sauce check the label
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• 1 tbsp sesame seeds
• 1 handful fresh coriander

1. 1

   With a grown-up: boiling water

   Cook the rice noodles as the packet says, then drain them and rinse under cold water so they don't stick together.

2. 2

   With a grown-up: sharp knife

   Pat the tofu dry with a clean tea towel and cut it into small cubes.

3. 3

   Peel the carrots, then keep peeling them into long thin ribbons with the vegetable peeler.

   Peel the carrots into ribbons.

4. 4

   With a grown-up: sharp knife

   Crush the garlic and chop the chilli very finely. Put them in a jar with the tamari, sesame oil and sugar, close the lid and shake.

   Shake the sauce in a jar.

5. 5

   With a grown-up: hot pan

   Heat the oil in a large frying pan over medium-high heat and fry the tofu for about 10 minutes, turning now and then, until golden on all sides.

   Timer 10 min
6. 6

   With a grown-up: hot pan

   Add the carrot ribbons and fry for 3 minutes, until they soften and brown a little at the edges.

   Timer 3 min
7. 7

   With a grown-up: hot pan

   Add the noodles and pour in the sauce. Toss everything together for 2 minutes until hot and coated.

   Timer 2 min
8. 8

   Serve in bowls with coriander leaves and sesame seeds on top.

   Tear coriander leaves over the top.

Tips

Put the chilli on the table instead of in the sauce, so everyone picks how hot. Peeling carrot ribbons and shaking the sauce jar are the best jobs for kids.