Fill your kettle and boil it. Drain the tofu, slice it into small cubes and pop in a bowl. Spoon in 1 tbsp Thai green curry paste and stir to coat the tofu in the spice paste. Set aside for 10 mins.

Peel and finely grate the garlic and ginger. Slide both into a separate small bowl. Separate the coriander leaves and stalks, setting the leaves aside. Finely chop the stalks and add them to the bowl. Grate in the lime zest and stir in the tamari.

Peel the carrots. Use the peeler to shave the carrot into ribbons, thinly slice the cores. Trim the ends off the Tenderstem® broccoli, and roughly chop the stems into bite-sized pieces.

Pour 1 tbsp oil into a deep frying pan or wok and warm over a high heat. When hot, add the tofu to the pan, scraping in all the curry paste from the bowl. Fry for 4–5 mins, turning once or twice, till browned all over. Scoop the tofu out of the pan onto a plate and set aside.

Return the pan to the heat. Slide in the carrots and broccoli along with 3 tbsp cold water. Stir fry for 3–4 mins, till the water has reduced and the broccoli has slightly softened.

While the veg fry, pour the hot water from the kettle into a medium pan. Bring back to the boil, then add 2 bundles of noodles and simmer for 3 mins. Drain and set aside.

Return the tofu to the wok and add the noodles. Pour in the ginger and tamari dressing. Squeeze over the lime juice and drizzle over 1 tbsp oil. Pick up and drop everything with a pair of forks or tongs a few times to mix.

Divide the noodles between 2 warm bowls. Add the dressed veg and serve topped with the tofu and the coriander leaves.