1. In a fry pan, melt coconut oil over medium heat.
  2. Crumble tofu with your fingers into the pan.
  3. Add maple syrup, tamari, curry powder, all spice, chilli flakes and stir.
  4. Allow tofu to fry until golden.
  5. Meanwhile add peanut broth ingredients to a small saucepan.
  6. Whisk broth and allow to cook until hot, slightly thickened and fragrant. 
  7. In a large saucepan, fill halfway with water and bring to the boil.
  8. Once boiled add noodles and cook according to packet instructions.
  9. Midway through cooking, add bok choy to lightly wilt.
  10. Once cooked drain liquid and divide noodles and bok choy between two bowls.
  11. Pour over peanut broth and top with Spicy Tofu Mince.
  12. Garnish with spring onion, coriander and a wedge of lime.

Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations!