Indonesian Style Tofu and Veg Noodle Laksa

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the tofu until slightly crispy, 10-12 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.

Once fried, transfer to a bowl and cover with a lid or foil to keep warm. Set aside for now.

While the tofu fries, boil a full kettle.

Cut the lime into wedges. Trim the green beans, then cut into thirds. Roughly chop the coriander (stalks and all).

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Once the tofu has been set aside, return the (now empty) frying pan to a high heat with a drizzle of oil.

When hot, add the carrot and green beans to the pan. Season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.

Stir in the remaining Indonesian style spice mix and yellow Thai style paste. Fry until fragrant, 1 min.

Stir the coconut milk, soy sauce, sugar and water for the soup (see pantry for amount) into the pan. Bring to the boil, then reduce the heat and simmer, 3-4 mins.

Stir the cooked noodles and half the chopped coriander into the sauce and add a good squeeze of lime juice. Taste and season with more salt, pepper and lime juice if needed.

Drizzle the honey (see pantry for amount) and a good squeeze of lime juice over the tofu and toss. Season with salt and pepper.