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Heat the oven to 180°C. Peel and dice the pineapple and coarsely grate the tofu. Zest the limes. Slice the chilli and garlic.
Transfer the tofu to a baking tray and top with the lime zest and soy sauce. Cook in the oven for 20-25 mins, mixing every 5 mins to ensure an even cook.
Add some oil to a hot frying pan and fry the pineapple until golden, then add the stir-fried veg, chilli, garlic and cooked noodles. Cook for 2 mins, then add the curry powder. Cook for 30 seconds. Roughly chop the coriander.
Add the lime juice and some soy sauce, then plate up with the coriander and tofu on top.