Red Thai and Coconut Noodles

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. 

In a large bowl mix together the Thai style spice blend, plain flour (see pantry for amount), salt and pepper. Add the tofu to the bowl. Toss to coat the tofu.

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 it doesn't burn.

Remove from the pan and set aside on kitchen paper to remove any excess oil. Sprinkle over the lime zest and season again with salt and pepper.

While the tofu cooks, pour the boiling water into a large saucepan with 0.25 tsp of salt for the noodles.

Bring the water back up to a boil then add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

In the now empty frying pan, heat a drizzle of oil (if needed), once hot, add the green beans and carrot ribbons stir-fry until softened, 2-3 mins.

Add the garlic and red Thai curry paste and fry until fragrant, 1 min.

Stir through the coconut milk, vegetable stock paste and water for the sauce (see pantry for amount) and cook until thickened, 5-6 mins. 

Once the sauce has thickened, add the noodles and tofu to the sauce and mix to coat. 

TIP: Add a splash of water if you need to loosen the sauce.

Taste and season with salt and pepper if you feel it needs it. Add a squeeze of lime.