Vietnamese Scrambled Tofu & Noodle Broth

Boil a full kettle

Peel and finely slice the shallot[s]

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Tip: Alternatively, add the ingredients to a food processor and blitz!

Add the rice noodles to a bowl and cover them with boiled water

Add the ground turmeric, gently stir together and set aside to soak for 10-15 min – these are your turmeric rice noodles

Reboil a kettle

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

Once hot, add the sliced shallot and cook for 1-2 min or until slightly softened

Once slightly softened, add the chopped garlic and chopped ginger and cook for 1 min or until fragrant

Add the vegetable stock mix into the pan with 500ml [1L] boiled water, tamari soy sauce and sriracha (can't handle the heat? Just add a little!)

Bring to the boil over a high heat and once boiling, reduce the heat to low and cook for 7-8 min further – this is your spicy broth

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

Drain the tofu

Once very hot, crumble the tofu into the pan and add the cornflour with a pinch of salt and pepper

Stir it all together and cook for 6-7 min, turning occasionally until golden and crisp

Tip: Different shapes and sizes are good for texture!

Meanwhile, wash then cut the pak choi in half, separating the white bases and green tops

Cut the white bases into bite-sized pieces

Bash the roasted peanuts roughly with a rolling pin (keep them in the bag so you don't lose any!)

Add all of the pak choi to the spicy broth, roughly tear in the coriander, basil and mint leaves (discard the mint stems)

Increase the heat to medium and cook, covered for 1-2 min further

Meanwhile, add half the crushed peanuts (you'll use the rest for garnish!) to the tofu and give everything a good mix up