Laksa-style noodles with crisp puffed tofu

Spread the cornflour over a large plate and season generously with salt and pepper. Coat the tofu evenly in the cornflour one piece at a time.

Heat the oil in a large frying pan, to a 0.5-1cm depth over a high heat. Once hot, cook the tofu in 2 batches for 5 minutes on the first side until pale golden and crisp, then 3 minutes on the second side. Drain on a plate lined with kitchen paper.

Carefully discard all but 1 tbsp of the oil into a heatproof bowl. Tear in the dried chilli from the spice pack, add the vegetables and stir fry for 3 minutes. Heat the noodles according to pack instructions, then divide between deep bowls.

Stir the curry sauce sachet into the pan, cook for 1 minute, then add the coconut milk sachet, stock and lime leaves from the spice pack. Bring to the boil, then ladle this over the noodles. Top with the tofu. Serve with lime wedges for squeezing over and the XO sauce, loosened with 1 tbsp water.