[Takeaway] Tofu & Egg Noodle Laksa

• Meanwhile, roughly chop Asian greens. Thinly slice courgette and carrot into half-moons. Slice lime into wedges. Finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks.

• Return medium saucepan to high heat. Half-fill saucepan with boiling water. • Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes. • Using tongs, remove eggs from saucepan and cool in cold water.

• While eggs are boiling, in a large saucepan, heat a drizzle of olive oil over high heat. • Add courgette and carrot and cook until just tender, 3-4 minutes. • Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.

• Stir in coconut milk, vegetable stock powder, soy sauce mix and the water. Bring to the boil then reduce heat to medium and cover with a lid and simmer until heated through, 3-4 minutes. • Remove lid then add tofu, Asian greens and cooked egg noodles, gently stirring to combine, 1-2 minutes. • Remove saucepan from heat and add a squeeze of lime juice. Season to taste.