First, you need to press the tofu to remove any excess liquid. You can do this in a tofu press, but I don’t have one, so I use towels. Cut the tofu into 1cm slices, and lay them out on a clean, folded tea towel. Top with another towel, and place a large baking tray on top. Then pile on some heavy objects (pans, cookbooks, etc). Leave for at least 1 hour to drain.

When the tofu is ready, add it to a large, deep frying pan with 1tbsp of oil. Cook over a medium-high heat for a few minutes, until the underside is golden brown and slightly crispy. Turn each piece over, and repeat with the other side. Once cooked, remove from the pan and set aside.

Heat the remaining oil in the same pan, and add the red pepper, chilli, mange tout, mushrooms and garlic. Cook over a medium heat for around 5 minutes, until the vegetables are tender.

Meanwhile, boil the noodles until al dente.

Add the coconut milk and peanut butter to the vegetables, and mix well. Simmer gently for 5 minutes, until slightly reduced and well combined. Season to taste, then add the cooked noodles, fresh coriander, and fried tofu. Mix to combine, and serve topped with more fresh coriander.