Red Thai Style Tofu 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 (add less if you'd prefer things milder), plain flour (see pantry for amount), salt and pepper. Add the tofu and toss to coat.

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.

Transfer to a plate lined with kitchen paper.

While the tofu cooks, pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

Add the noodles to the water and cook until tender, 4 mins.

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

Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

Once hot, add the green beans and carrot ribbons. Stir-fry until softened, 2-3 mins.

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

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

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

Add a splash of water to loosen if you feel it needs it, then taste and season with salt and pepper if needed.