Fragrant Tofu Laksa

Heat a splash of oil in a large saucepan on medium heat. Add the pepper, garlic, chilli and half the spring onion. Stir-fry and cook for 2 mins, then add the red Thai curry paste and stir together. TIP: Add less chilli if you don't like spice. Cook for 1 minute, then pour in the coconut milk and mix until combined. Add the vegetable stock paste along with the boiling water from your kettle (see ingredients for amount), bring to a simmer.

Stir in the peanut butter and a pinch of sugar (if you have some) to your pan. Simmer gently for 10 mins. Taste the laksa and season to taste with salt, pepper and sugar.

Meanwhile, pop the cornflour and lime zest in a bowl and season with lots of salt and black pepper. Add the tofu to the bowl. Toss the tofu in the cornflour to evenly coat. Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the tofu cubes. Season with salt and pepper. Fry, turning every couple of minutes until crisp and golden on all sides, 6-8 mins.

When the laksa has been cooking for 10 mins, add in the egg noodle nests. Gradually break up with a wooden spoon as they soften. Cook until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of hot water to get it back to a soupy consistency.