Crunchy Tofu Satay & Noodle Salad

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s], then peel and finely chop (or grate) your garlic

Wash your lettuce, then pat dry with kitchen paper and cut into thin wedges, lengthways

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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

Once hot, add the sliced pepper and onion with a pinch of salt and cook for 4-5 min or until softened slightly

Drain your tofu and pat it dry with kitchen paper

Cut the tofu into strips

Coat the tofu in your curry powder

Once softened, transfer the pepper and onion to a plate and return the pan to a medium-high heat (no need to clean!)

Add the curried tofu strips to the pan and cook for 5-7 min, turning occasionally until golden and crisp

Meanwhile, add your fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles and return to the large bowl

Chop your creamed coconut roughly (if required!)

Add the chopped creamed coconut and your peanut butter to a bowl and add 2 tbsp [3 tbsp] [4 tbsp] boiled water

Whisk everything together until you have a smooth paste

Stir your soy sauce, red chilli relish and chopped garlic (not a fan of raw garlic? Try using less!) into the paste – this is your satay dressing

Add the lettuce wedges, cooked pepper and onion to the bowl with the drained noodles

Give everything a good mix up (clean hands is the easiest way!)