Curried tofu noodle bowl

Heat half the vegetable oil (1 tbsp) in a non-stick saucepan on a medium heat. Add the M&S Plant Kitchen super firm tofu (300 g) to the pan and fry, turning occasionally, until all sides are golden brown. Remove from the pan and set aside on some kitchen paper.

Add the M&S rainbow mixed vegetable stir fry (440 g) and M&S mild roasted curry powder (1 tsp), cooking for 2 minutes before removing from the pan. Set aside.

Using the same pan, add the remaining vegetable oil (1 tbsp) and lightly fry the M&S Remarksable Value garlic (2 cloves) before adding in the ginger paste (1 1/2 tbsp) and ground turmeric (1 tsp), stirring constantly and cooking for 1 minute. Pour in the coconut milk (1 tin) and gently bring to the boil. Add the fried veg back to the pan and cook for 1 further minute before removing the pan from the heat. Taste and adjust the seasoning with soy sauce (to taste) and lime juice (to taste), if liked.

Heat the M&S rice noodles (250 g) according to the pack instructions.

Divide the noodles between four serving bowls. Pour over the curried coconut broth with veg. Scatter over the crispy fried tofu and a few cashew nuts (as needed), if using.