Coconutty Curried Noodles With Crispy Tofu

Boil a kettle

Add your rice noodles to a large bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles, reserving a cup of the starchy noodle water and set aside

Reboil half a kettle

Meanwhile, drain your tofu and pat it dry with kitchen paper

Tear the tofu into bite-sized pieces

Add the tofu pieces to a bowl with your gluten free soy sauce and your cornflour and give everything a good mix up until all the tofu is coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan and cook for 6-7 min or until golden and crispy – this is your crispy tofu

Once crispy, set aside and reserve the pan

While the tofu is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Dissolve your vegetable stock mix, creamed coconut and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 200ml [260ml] [350ml] boiled water – this is your coconut stock

Return the reserved pan to a medium-high heat

Once hot, add the sliced pepper and cook for 2-3 min or until starting to soften

While the pepper is cooking, wash your spinach and pat it dry with kitchen paper

Once the pepper has started to soften, add the chopped garlic and ground turmeric to the pan with your curry powder, chilli flakes (can't handle the heat? Go easy!) and a small pinch of salt

Cook for 1 min or until fragrant

Once fragrant, add the drained noodles, coconut stock and spinach and give everything a good mix up until the spinach has wilted

Once the spinach has wilted, stir through the crispy tofu to warm through – these are your coconutty curried noodles with crispy tofu

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!