Fill your kettle and boil it. Put a wok or deep frying pan on a medium heat and tip in the peanuts. Toast, shaking the pan every so often, for 2 mins till browned. Tip the toasted peanuts onto a plate or into a bowl, and set aside.

Drain the tofu and chop it into chunks around 1cm across. Slice the tomatoes into wedges. Put the wok back on a medium heat. Add ½ tbsp oil to the pan and add the tofu. Fry for 5 mins, turning every so often, till the pieces are golden brown all over.

While the tofu fries, trim and peel the carrots, then use the vegetable peeler to shave it into ribbons. Keep peeling down till you get to the core then finely slice the core. Fill a pan with water from the kettle and put on a high heat to come to the boil.

Lift the tofu out of the wok and set aside on a plate. Add another ½ tbsp oil to the pan and add the tomatoes and carrot ribbons. Season with a pinch of salt. Fry, turning halfway through, for 4-5 mins till browned and lightly softened. While the tomatoes fry, halve the cucumber. Peel one half and into ribbons to match the carrot, shaving down to the seeded core. Finely slice the core.

The water in the pan should be boiling by now. Add 2 bundles of noodles to the pan and simmer for 3 mins till tender.

Add the tomatoes and carrot ribbons to the tofu on the plate. Add another ½ tbsp oil to the wok. Add 1 tbsp Thai green curry paste. Fry, stirring, for 1 min to cook the paste. Tip the tofu and tomatoes back into the pan and gently stir to mix.

Drain the noodles and add them to the wok, along with the cucumber. Gently toss together to mix. Divide the stir-fry between 2 warm plates or bowls. Roughly chop the peanuts and scatter them over the dishes to serve.