Peel and grate the garlic and ginger into a bowl. Grate in the lemon zest and stir in the peanut butter, 1 tbsp curry powder, 2 tbsp cold water and a good pinch of salt and pepper.

Slice the tofu and aubergine into rough 2cm cubes. Slide onto skewers and arrange in a dish or on a large plate. Pour over the satay mixture and turn the skewers over to coat all sides.

Fill a pan with water and bring to the boil. Add the brow rice noodles and cook for 5 mins, then drain and cover with cold water. Drain again well and tip into a large bowl.

Peel and finely slice the red onion. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop. Finely slice the coriander stalks and roughly chop the leaves. Trim and peel the carrot, and use a vegetable peeler to create ribbons from it.

Slide the onion, chilli, coriander stalks and carrot ribbons into the noodles. Pour in 1 tbsp rice vinegar and squeeze in the juice from half the zested lemon. Toss together.

Tip the peanuts into a wok or deep frying pan. Toast over a medium heat for 2-3 mins till they smell nutty and are golden brown. Tip into a tea towel and gently rub to remove as much of the skins as you can. Roughly crush the peanuts, then tip into the noodles and return the empty pan to the heat.

Swirl 1 tbsp olive oil into the pan and fry the skewers (and any leftover chunks of tofu and aubergine) for 3 mins on each side, till crunchy on the outsides and soft in the middle.

Spoon the fresh noodle salad onto plates and top with the skewers, the torn coriander leaves and the remaining lemon juice.