Crispy Tofu Coconut Laksa

Wrap the firm tofu (250 g) in kitchen towel and press down with a weight to release any excess moisture. Slice into 1cm cubes. Peel and slice the shallots (2). Peel and mince the garlic (3 cloves) and ginger (10 g). Bash the lemongrass (1 stalk), remove the tough outer layer and finely slice the rest. Slice the sugar snap peas (150 g) in half. Trim and slice the green beans (100 g) into 3cm pieces.

Place the firm tofu (250 g) in a bowl with the soy sauce (1 tbsp), mixing to coat, then add the cornflour (1 tbsp). Heat a deep frying pan over a medium heat with the vegetable oil (3 tbsp) and add the tofu, turning regularly until browned and crispy on all sides. Transfer to a plate lined with kitchen paper. Start 7m timer

Wipe out the same pan and add the vegetable oil (1 tbsp). Add the shallots (2), garlic (3 cloves), ginger (10 g) and lemongrass (1), cooking for 8 minutes until everything is softened. Add the ground turmeric (1 tsp), ground coriander (1 tsp), curry powder (1 tsp), frying for 1 minute. Pour in the vegetable stock (500 ml) and coconut milk (400 ml) and bring to a simmer for 5 minutes, then add the sugar snap peas (150 g) and green beans (100 g) for 2-3 minutes until cooked through. Take off the heat and stir through the coconut cream (200 ml), juice from lime (0.5) and taste to season with salt and pepper. Start 17m timer

Place the rice noodles (180 g) in a bowl and pour over boiling water. Leave to soak for 5 minutes or until soft, then drain and rinse under cold water to separate. Start 5m timer

Divide the rice noodles (180 g) between 4 bowls. Spoon over the laksa broth and top with the crisp firm tofu (250 g). Garnish with the fresh coriander (20 g), bean sprouts (50 g) and chilli oil (2 tbsp).