Tofu Drunken Noodles

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4, for step 3

Cut the cucumber in half lengthwise, deseed and slice finely into half moon shapes

Place the cucumber in a strainer and sprinkle with 1 tsp (2 tsp) of salt and mix well

Cut the lime(s) into wedges

Slice the tofu in half lengthways and cut into 3cm cubes

Place on an oven-proof tray

Coat the tofu with the soy sauce and 1-2 tbsp of vegetable oil, mix well and oven bake for 20-25 min, checking often

Once done, set aside until serving in step 8

Boil a kettle (used in step 5)

Meanwhile, peel the garlic and shallots and dice both very finely

Slice the spring onions thinly & diagonally, discarding the root ends

Crush the peanuts coarsely for serving

Soak the rice noodles in plenty of cold water

Dissolve the stock cube(s) in 500ml (1L) of boiled water

Add the tamarind paste, chilli flakes (careful, adjust the amount to your preferred hotness) and 1 tbsp (2 tbsp) of sugar to the stock

Add 2-3 tbsp of vegetable oil to a large pan over a high heat

Add the shallots and garlic and cook for 1 min

Add half the stock to the pan (save the rest for the next step)

Drain the noodles, add them to the pan and stir

Mix well until the stock has almost evaporated

Add the remaining stock, reduce the heat to medium-low and simmer until the water has mostly evaporated again

Tip: If the noodles are not done, add some water and cook further