SERVES 4. HANDS-ON TIME 30 MIN
WHAT TO BUY We used 280g extra-firm organic tofu from The Tofoo Co
Grind 80g roughly chopped roasted peanuts to a rough paste in a pestle and mortar with 2 tsp chilli flakes,
3 peeled garlic cloves,
2 tbsp light muscovado sugar and a small handful of chopped coriander stalks.
Heat 2 tbsp vegetable oil in a large frying pan over a medium heat and fry 280g cubed extra-firm tofu until golden, then scoop out and drain on kitchen paper. Add 360g peeled, sustainable raw king prawns to the pan. Fry until just pink, then remove and set aside.
Reduce the heat and fry 200g thinly sliced shallots until golden, then add the chilli peanut paste and fry for 2-3 minutes. Finely chop 500g chard, keeping the stalks and leaves separate. Add the stalks to the pan and stir-fry for 3-4 minutes until beginning to soften. Add 150g cooked flat rice noodles to the pan, then return the tofu and prawns to the pan with the chard leaves. Stir-fry to mix and heat through.
Season with 2 tbsp soy sauce, 2 tbsp fish sauce and the juice of 2 limes. Serve with extra peanuts sprinkled on top and lime wedges.