Smoked Tofu Spicy Noodle Salad

Bring a pan of salted water to a boil. Chop the tofu into 1cm cubes.

Finely slice the garlic. Heat 2 tbsp of olive oil into a frying pan over a medium-high heat. Add the garlic and Thai red curry paste and sizzle for a minute. Remove from the heat and transfer into a large bowl. Add the juice of 1 ½ of the lemons and 2 tbsp more olive oil- whisk well to create the dressing. Taste and season with salt, if needed. Wipe out the frying pan.

Trim and slice the green beans into 3-5 cm pieces. Cut the top 5cm tips off the asparagus, then finely slice the stems.

Once the water is boiling, add the noodles and green beans and asparagus tips cook for 5 mins. Drain and rinse with cold water until no longer hot, then tip into the dressing. Trim the courgette, using a vegetable peeler, peel the courgette into long ribbons, add them into the bowl. Roughly chop most of the coriander and add to the bowl, season generously and mix together.

Heat the now-empty frying pan over a medium-high heat with a drizzle of oil. Once hot, add the smoked tofu. Cook the tofu until golden on its sides, 4-5 mins.

Toss the tofu into the noodle salad and share onto plates. Scatter with the remaining coriander leaves. Cut the remaining lemon into wedges and serve on the side.