Vegetable wok with marinated tofu and rice noodles

Cut the tofu into cubes and marinate for 2 hours in the refrigerator with the lemon juice, a dash of soy, a dash of oil, a little garlic powder and a little dried parsley (all a little by eye).

Cut all the vegetables into julienne strips and fry them with a little EVOO in the frying pan or wok, first the onion, then the carrot, then the peppers, then the zucchini and finally the leek. Leave a few minutes between one and the other.

We make the noodles as indicated on the package.

When the tofu is marinated, remove the liquid and brown it in a separate frying pan with a little EVOO.

When the vegetables are almost ready, add the peanuts and a little ginger powder and stir a few times to integrate them.

When everything is ready, add the tofu and noodles to the vegetables and add a dash of soy to taste.

Mix well and serve.