Crispy Tofu Noodles with Vibrant Turmeric Dressing

Pick the dill and thinly slice the stalks. Trim and thinly slice the spring onions, separating the spring onion whites and greens. Roughly chop the peanuts and thinly slice the chili. Slice the tofu blocks in half lengthwise, then into 12 even slabs. Season with salt, coat in cornflour and set aside. Cook the rice noodles according to pack instructions.

For the dressing, place a frying pan over a medium-high heat. Once hot, pour in the coconut cream and cook, stirring, for 4-5 mins until the fat separates. Add the dill stalks and spring onion whites into the pan, cook for 1-2 mins until softened. Add the curry paste, olive oil and turmeric, stir-fry for 1 min until fragrant. Transfer the mixture to a bowl and set aside to cool.

Wash and dry the frying pan, then place it over medium-high heat. Once hot, add a generous drizzle of oil and fry the tofu for 3-4 mins on each side until golden and crispy.

Once the coconut dressing is cool, add the juice of the limes. Taste and season with salt and pepper. Toss the rice noodles through and ¾ of the spring onion greens.

Divide the noodles between bowls. Top with the crispy tofu, dill fronds, remaining spring onion greens, chilli and peanuts.