Tofu Pad Thai

Before starting, check the packaging for the best way to cook the rice noodles. You'll want them to be cooked by the time you add them to this recipe. That may mean soaking them now, before you begin, but if they require cooking rather than soaking, don't cook them too early as they'll stick together as they cool (if that happens, just run them under cold water to separate them again).

Start by pre-heating the oven to 200°C (392°F).

Cut the tofu into small dice, and put them on a baking tray lined with parchment paper. Bake in the oven for around 20 minutes, until lightly browned.

To make the sauce, mix the tamarind paste, brown sugar, red curry paste, soy sauce, vegetable stock and garlic together in a bowl.

Before continuing, the tofu should be baked, vegetables chopped, sauce mixed and noodles cooked.

Preheat the sesame oil over a medium-high heat in a wok or large frying pan, then add the onion and sauté until slightly softened.

Add the red pepper and carrot and sauté a little longer until they too are softened.

Now add the noodles and the sauce, stir to coat everything in the sauce, and cook until all the ingredients are heated through.

Add the tofu and most of the bean sprouts (save some for serving) and mix until everything is well coated and the last ingredients are heated.

Serve immediately with the remaining bean sprouts, and peanuts, cilantro and lime if you're using them.