First, make the sauce by putting the peanut butter, tamarind paste and syrup in a bowl, then slowly mixing in the soy, lime juice and four tablespoons of water.

Top and tail the broccoli, and put the florets in a bowl. Chop the stalks and leaves into 1cm pieces. Put the garlic, ginger, chilli and tofu in little piles within easy reach of the hob.

Cook the noodles according to the packet instructions, rinse under cold water, drain, then drizzle with a tablespoon of rapeseed oil and toss gently: use your hands, because a utensil will cut the noodles.

In a large nonstick frying pan for which you have a lid, heat two tablespoons of rapeseed oil on a medium to high flame, then fry the tofu for five minutes, turning every minute, until it’s pale gold. Add the ginger, garlic and chilli, cook for two minutes, then add the broccoli stalks and four tablespoons of water, cover the pan and leave to steam for two minutes, until the broccoli is tender. Add the broccoli heads, sauce and spring onions (reserve a handful for garnish), stir to combine, then cover again and leave for two minutes.

Turn down the heat to a whisper, add the noodles handful by handful, gently mixing them in, until coated in sauce, then turn off the heat.

Distribute the noodles between four plates and sprinkle over the sesame seeds and reserved spring onions. Drizzle each portion with toasted sesame oil, scatter over the herbs and a generous squeeze of lime, and serve immediately.