Drain the tofu and chop into 2cm-thick cubes. Pat dry with a paper towel and pop the cubes into a medium-sized bowl. Slice the chilli in half, scooping out the seeds and white pith for less heat. Finely dice. Scoop half of the chilli into the bowl. Set the rest aside. Peel the ginger. Finely dice and add to the bowl. Pour in the honey and drizzle over 2 tbsp oil. Toss well and set aside to marinate while you prepare the rest of the salad.

Meanwhile, fill and boil your kettle. Peel the carrots and slice into matchsticks. Halve the red pepper and scoop out the seeds. Slice into strips to match. Roughly chop the coriander leaves and stalks. Scoop the veg and coriander into a separate, large salad bowl.

Pour the hot water into a large pan set on a medium heat. Bring to a simmer. Add the noodles and cook for 8 mins till tender. Drain the noodles and immediately rinse them under cold running water to remove any excess starch. When cool, add to the vegetables.

Heat a large frying pan on a high heat. Add 1 tbsp oil and tip in the tofu with the marinade. Fry, turning regularly for 6-8 mins till the tofu is golden and sauce is sticky. Take off the heat.

Pour the tahini to a small bowl. Finely grate in the zest from the lime and squeeze in the lime juice. Add 3 tbsp cold water. Whisk with a fork. It will seize at first, then turn creamy. Season with salt and pepper.

Pour the dressing over the noodles and veg. Toss well to mix. Divide the salad between 2 plates and top with the sticky tofu. Scoop out any remaining sticky marinade to top the salad.