Packed Lunch: Crispy Curry Tofu Noodles

Heat the oven to 200°C fan. Stir the cornflour and smoked paprika together and season with salt.

Chop the tofu into 2cm squares then toss them through the cornflour mixture. Transfer to a baking tray lined with baking parchment and drizzle with oil. Bake for 20-30 mins, until golden and crispy.

Meanwhile, finely grate the ginger and garlic into a saucepan. Add a drizzle of olive oil and set the heat to medium. Once sizzling and fragrant, add the tomato purée and curry powder and cook, stirring, until the tomato purée has darkened. Transfer the mixture to a heatproof bowl then stir through the peanut butter and vegetable stock powder.

For the pickled slaw, finely shred the brussels sprouts. Pick the coriander leaves and finely slice the stems. Thinly slice the chilli. Place the sprouts, coriander stems and chilli into a bowl, pour the vinegar over and season the mix with salt, pepper and sugar to taste. Set aside to mingle.

Fill the empty saucepan with water and set it over a medium-high heat. Bring to a boil then add the ramen noodles and cook following packet instructions. Ladle the noodle water (the quantity stated in the ingredients list) into the peanut butter mixture and whisk until smooth.

To serve, divide the peanut sauce between bowls. Top with the noodles, crispy tofu and brussels sprout slaw.