Sam's Fragrant Tofu Noodle Soup

Heat a drizzle of oil in a pan, add the tofu and fry until golden, 8-10 mins. Turn every couple of mins.

Pour enough oil into another large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.

Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.

Meanwhile, trim the pak choi, then separate the leaves. Cut the lime into wedges.

Once your pan of water is boiling, add the noodles and pak choi. Cook until tender, 4 mins.

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

Pour in the boiling water (see pantry for amount) from your kettle into the pan with the tofu.

Stir in the asian broth paste, ginger, garlic & lemongrass puree, soy sauce and sambal. Bring to the boil, then remove from the heat. 

Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.