Cut the tofu into small cubes. Finely dice the shallot and mince the garlic and ginger. Roughly chop the toasted peanuts and set aside.

Add a splash of vegetable oil to a hot frying pan. Add the tofu and half of the soy sauce, then cook for 3-5 mins over a medium heat until golden brown on all sides. Remove the tofu from the pan and set aside.

Add a little more oil to the same pan and fry the diced shallot for 5 mins until softened. Add the minced garlic and ginger and cook, stirring often, for 3 mins until fragrant but not browned. Add the curry paste and cook for 2-3 mins, stirring often.

Add the water, sambal oelek, remaining soy sauce, stock cube, agave, peanut butter, vegan fish sauce and coconut milk to the pan, then simmer gently for 5 mins.

Add the broccoli and cook for 5 mins, then add the noodles and cook for 1 min, or until softened.

Divide between bowls and serve topped with the tofu, chopped peanuts, coriander and plenty of lime zest and juice.