Thai-inspired tofu noodle bowl

Soak and drain the noodles according to pack instructions, then divide between 2 bowls. Peel and thinly slice the lemongrass, garlic and ginger from the Thai herb kit. Thinly slice the chilli. Place half the lemongrass and chilli in a bowl with 1 tbsp soy sauce, the sweet chilli sauce and zest and juice of 1 lime.

Cut the tofu into 12 thin slices, then pat dry with kitchen paper. Put 1 tbsp oil in a large frying pan over a high heat. Fry half the tofu for 2-3 minutes each side until crisp and golden. Set aside on a plate and repeat.

Add the remaining oil to the pan. Stir fry the onion briefly, then add the garlic, ginger and remaining lemongrass and chilli. Tip in the beansprouts, lime leaves and 1 tbsp soy sauce, then stir fry for 2 minutes, until the sprouts are piping hot.

Top the noodles with the stir fry, then the tofu, shredded carrots and fresh herbs from the kit, in separate mounds. Spoon over the dressing (or serve in small bowls) and toss everything together. Serve with the remaining lime cut into wedges for squeezing over.