Clean and chop the onion, garlic and ginger. Cut the tofu into bite-size pieces. Cut broccoli and cauliflower into smaller florets.

Heat the pan and add a drop of oil. Add the broccoli and cauliflower to the pan. Fry them for about 5 minutes and then add the tofu, onion, garlic and ginger. Fry for another 4-5 minutes. Then add tomato and curry paste (spicy!) to the pan. Fry for a few more minutes.

Add 500 ml of water to the pan and mix. Simmer on medium heat for about 15 minutes until the sauce is creamy in consistency.

Meanwhile, boil a pot of water. When the water boils, season with salt and add the rice noodles. Boil them for 3-4 minutes until the noodles are ready and drain.

When the curry is nice and creamy, add peanut butter and season with salt and a little sugar.

Serve the tofu peanut curry with rice noodles. Bon Appetit!