• Thinly slice carrot into half moons. • Cut zucchini into small chunks. • Thinly slice long chilli (if using). • Cut Malaysian tofu into 2cm chunks. • Drain and rinse konjac noodles.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to bowl and cover to keep warm. • Meanwhile, boil the kettle. • In a medium bowl, combine the boiling water (1/2 cup for 2 people / 1 cup for 4 people), peanut butter, the soy sauce and hoisin sauce, until well combined.

• Wipe out saucepan and return to high heat with a drizzle of olive oil. • Cook carrot and zucchini, tossing, until slightly tender, 3-4 minutes. • Reduce heat to medium-high and stir in hoisin mixture. Simmer until slightly thickened, 1-2 minutes. • Stir through konjac noodles, cooked tofu and baby spinach leaves, until warmed through and wilted, 1 minute. Season to taste.

• Divide hoisin peanut tofu and konjac noodle stir fry between bowls. • Top with chilli to serve. Enjoy!