Coconut & coriander tofu noodle bowl

Method

• step 1

  Put the cornflour in a large bowl with plenty of salt and pepper. Dry the tofu well, then stir it through the cornflour, shaking the bowl to coat. Put a medium frying pan with deep sides on a high heat. Pour in 1 tbsp of the vegetable oil. Once hot, lower in the tofu and cook on all sides for 7-8 mins until golden and crisp. Remove and drain on kitchen paper.

• step 2

  Pour in the remaining ½ tbsp oil and scatter in the onion, garlic, chilli, ginger and lemongrass with a pinch of salt. Cook for 8-10 mins until softened and fragrant. Pour in the veg stock and creamed coconut.

• step 3

  When the broth heats up, add the coriander and as it starts to wilt (about a minute) immediately remove along with 100ml of the broth and pour into a blender. Keep the pan on a very low heat. It’s important to leave the reserved broth to cool completely in the blender, then blitz until smooth and very green. Pour back into the pan.

• step 4

  Stir in the noodles and vegetables, cooking for a further 5-6 mins until al dente, then stir in the lime juice.

• step 5

  Fill your serving bowls with noodles, then the broth and veg. You can scatter over more coriander and the sesame seeds and chilli, if you like, and serve straightaway.