Rice noodle bowl with winter vegetables, marinated tofu and Looye Honeytomatoes

METHOD

1. Peel and press the garlic. Cut the tofu into cubes. Mix the soy sauce with the honey and garlic and pour over the tofu. Leave to marinate for at least 30 minutes.

2. Clean the Brussels sprouts and cut them in half. Peel the carrots, cut into wafer-thin slices and roll them up. Coarsely chop the Savoy cabbage leaves. Slice the avocado flesh into strips. Thinly slice the spring on-ions, at an angle.

3. Heat a splash of oil in a frying pan and stir-fry the Brussels sprouts for 10 minutes until tender and golden brown. Halfway through, add the savoy cabbage, the chili flakes and 1 tablespoon of sesame seeds.

4. Meanwhile, heat a splash of oil in another frying pan and fry the marinated tofu for 10 minutes until ten-der and crispy. Remove from the pan and stir in the remaining sesame seeds.

5. Prepare the rice noodles according to the directions on the packaging.

6. Make the dressing by blending the Greek yoghurt together with the coriander and garlic. Season to taste with a pinch of salt.

7. Divide the rice noodles between 2 lunch boxes. Divide the tofu, stir-fried Brussels sprouts and savoy cab-bage, the rolled-up carrot, the avocado and the Looye Honeytomatoes between the lunch boxes, making sure that each ingredient has its own compartment. Garnish with the spring onions and the coriander-yoghurt dressing.