Rice noodle stir fry with tofu, bok choy and baby corn

Peel the garlic, roughly chop the ginger and prepare the green chilies and the red Thai chili, removing the seeds for less heat.

Sprinkle a pinch of salt over the garlic, ginger and chilies in a mortar and crush coarsely with the pestle; wash hands with soap afterwards.

Pat the tofu dry and slice into strips; roughly chop the bok choy and slice the baby corn in half.

Combine the soy sauce, dark soy sauce and plant-based oyster sauce for the sauce.

Bring water to a boil, pour it over the rice noodles and soak three to four minutes, stirring occasionally, then strain.

Toast the peanuts in a dry non-stick pan over medium heat three to four minutes and set aside.

Heat the avocado oil over medium and saute the crushed garlic, ginger and peppers two to three minutes, with a fan on or a window open.

Add the tofu and saute about a minute, then the bok choy and baby corn for another minute.

Add the strained noodles, pour over the sauce and saute two to three minutes.

Plate and sprinkle over the toasted peanuts.