Peel and grate the garlic and ginger.

Zest the lime and cut into 4 wedges.

Trim and finely slice the spring onions - separate the green and white parts.

Open and drain the block of tofu.

Warm the vegetable oil and chilli crisp in the pan over medium heat.

Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 minutes.

Add the miso, peanut butter, tahini to the pan and stir to combine.

Add the coconut milk, stir to combine and bring to a gentle simmer.

Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest.

Warm the vegetable oil in the frying pan over medium high heat.

Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy.

Splash the soy sauce, liquid smoke and chilli oil into the pan and stir to coat the tofu pieces.

Turn the heat right down and leave to stay warm.

Open the packs of noodles and keep any flavour pouches that might have been included for another dish.

Turn the heat of the broth up to get the liquid bubbling.

Add the noodles to the pan, making sure they’re submerged and cook according to packet instructions (approx 3-4 minutes).

Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles.

Drizzle over a little chilli oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds.

Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks.