Peel the garlic cloves and slice them thinly. Finely slice the chilli (you can halve the chilli and flick out the seeds and pith for less heat). Separate the coriander leaves and stalks. Finely slice the stalks, setting the leaves aside for later. Trim any dry ends off the purple sprouting broccoli, and chop the stalks into small pieces. Trim and peel the carrot, and use the peeler to shave it into thin ribbons, finely slicing the core when you’ve peeled down to it.

Slice the marinated tofu into bite-size chunks. Pour 1 tsp olive oil into a large pan and warm to a medium-high heat. Fry the tofu for 5-6 mins, turning once or twice, till golden all over. Add the coriander stalks, chopped garlic and chilli. Season with 2 tsp mild curry powder and a little salt and pepper. Stir and fry for 2 mins.

Pour the coconut drink into the pan with the tofu. Bring to a simmer and cook gently for 10 mins. Fill and boil the kettle.

Pop 2 bundles of Thai rice noodles into a large dish or bowl and pour over enough boiling water from the kettle to cover them. Boil more water if you need to. Set aside to soak for 4-5 mins, till the noodles are soft but still have a little bite to them. Drain the noodles and give them a quick rinse with cold water.

While the noodles are soaking, add the broccoli to the pan. Continue to simmer for 3-4 mins, till the broccoli is just tender.

Add the drained noodles to the pan, along with the carrot ribbons. Stir and warm through for 1 min. Stir through the juice from half the lime.

Divide the noodles and sauce between a couple of shallow bowls. Top with the coriander leaves and serve with wedges of lime on the side.