Fragrant Tofu Laksa

While the noodles cook, halve the pepper and discard the core and seeds. Chop into small pieces. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and cut the tofu into 2cm cubes. Pat dry with kitchen paper.

Once the noodles are drained, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil. Add the pepper, garlic and half the spring onion. Stir-fry for 2-3 mins, then add the red Thai style paste. Stir-fry for 1 more min, then stir in the coconut milk.

Add the boiling water from your kettle (see ingredients for amount) and the vegetable stock paste to the pan, then bring to a simmer. Stir in the peanut butter and sugar (see ingredients for amount). Simmer until thickened, 8-10 mins.

While the laksa simmers, pop the cornflour, lime zest and Thai style spice blend in a bowl. Season with lots of salt and black pepper. Add the tofu to the bowl and toss with the cornflour until evenly coated. Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure they brown evenly, then remove from the heat.