1. Start by prepping the tofu. Cut the tofu into long rectangular chunks (about 4cm x 1cm). In a bowl, toss the tofu with the tamari, cornstarch and garlic powder until evenly coated.

2. Place the tofu cubes in an air-fryer basket, making sure they are not touching each other for better airflow. Toss the tofu lightly in the oil. Air fry at 200°C (390°F) for about 12 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy. Set aside.

3. Next, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.

4. Finely slice the red pepper and the carrot, slice the green onions into rounds and finely chop the coriander including the stalk. Keep some of the green onions and coriander back to garnish.

5. Place all the ingredients for the yellow curry paste sauce into a blender and blend until smooth. Add to a pot and bring to a gentle boil, then reduce the heat and simmer for about 10 minutes to allow the flavours to meld together. Season with salt and pepper to taste.

6. Divide the cooked noodles and veg between the serving bowls. Ladle the hot soup over the noodles, making sure to distribute the vegetables equally. Top each bowl with a portion of the crispy air-fried tofu.

7. Garnish with the peanut rayu, reserved sliced green onions and chopped coriander, lime wedges and sliced red chilli, if using. Serve immediately, encouraging everyone to squeeze some lime juice over their soup to enhance the flavours.

Tip: If you don’t have an air fryer, you can bake the tofu in an oven preheated to 200°C fan/425°F/gas 7 for about 15 minutes, or pan fry it for 5 minutes.

Warm your cockles with a crispy tofu Thai noodle soup (which contains 11 plants)