Tofu and Peanut Noodles

• 1 onion, chopped
• 250 g firm tofu, cut into small pieces
• 2 garlic cloves, crushed
• 1 teaspoon fresh ginger, grated
• 1 red capsicum, chopped
• 125 g broccoli, cut into small florets
• 13 cup ketjap manis
• 13 cup peanut butter
• 12 cup water
• 2 tablespoons peanut oil (or vegetable)
• 500 g hokkien noodles

1. Combine the tofu, garlic, ginger and 1/2 the kecap manis in a small bowl.
2. Place the peanut butter, water and remaining kecap manis in another bowl & mix well.
3. Heat the oil in a large wok.
4. Drain the tofu and reserve the marinade.
5. Cook the tofu in 2 batches in the hot oil until well browned, then remove from wok.
6. Place the noodles in a large heatproof bowl or pan and cover with boiling water and leave for 2 minutes then drain and gently pull the noodles apart.
7. Add the vegetables to the wok and stir-fry until just tender.
8. Add the tofu, reserved marinade and noodles.
9. Add the peanut butter mixture and toss until heated through.

onion, firm tofu, garlic, fresh ginger, red, broccoli, ketjap manis, peanut butter, water, peanut oil

Taken from www.food.com/recipe/tofu-and-peanut-noodles-307058 (may not work)