Malaysian Tofu & Coconut Curry Vermicelli

• While veggies are cooking, place vermicelli noodles in a large heatproof bowl. Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain. • Meanwhile, cut Malaysian tofu into 2cm chunks. • In a medium bowl, combine tofu, cornflour and a good pinch of salt. • Return frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook tofu, turning occasionally, until golden, 2-4 minutes. Transfer to a plate lined with paper towel.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook ginger paste, garlic, Sri Lankan spice blend and Mumbai spice blend, stirring, until fragrant, 1-2 minutes. • Add coconut milk, the soy sauce and the water. Stir to combine, then simmer until slightly reduced, 1-2 minutes. • Remove from heat. Add noodles, baby spinach leaves and the cooked veggies, tossing to combine.