1 454g block tofu
250 g brown rice noodles
1 big head of broccoli, cut into florets

Tofu Marinade

1 tbsp miso
1 garlic clove, grated
1 chunk of ginger (about 1/2 your thumb), grated
1/3 cup wheat free soy sauce/tamari
2 tablespoons brown rice vinegar
2 tablespoons agave syrup
1 teaspoon dried red chilli flakes
1/2 cup water

Spicy Lemon Coconut Sauce from 101cookbooks

1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, de seeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste