Cut pressed tofu into 3cm cubes and place in a bowl with the curry powder, a

pinch of salt and the zest of the lime

Leave the tofu to marinate

Zest 2 of the limes, juice all 3 and add to a bowl and add the tamarind, chilli flakes, brown sugar and mix until the brown sugar has dissolved

Prepare the wholemeal noodles according to the packet instructions and transfer to a bowl

of cold water to prevent sticking

Peel the carrot into ribbons, finely slice the radishes and finely slice the cabbage (the finer the better)

Wash and roughly chop herbs

Dry the noodles in a clean tea towel and combine with the vegetables, herbs and dressing in a bowl - set aside

Warm ½ tbsp of coconut oil in a small saucepan over a medium heat and add the curry powder

Add the coconut milk. veg stock, peanut butter, tamarind, lime leaves, chilli flakes, lime juice and zest and bring to a boil

Lower heat and cook for 5-10 mins until sauce reaches desired consistency

While the satay sauce is simmering, add 1 tbsp coconut oil to a pan and warm over a medium heat

Toss the marinated tofu in the corn flour, add to the pan and cook for approx 10 minutes, until the tofu is turning golden in colour and lightly crisping

Plate up the noodles, sprinkle over the tofu, drizzle over the satay and serve.