Step 1

Start by making the tofu crumble on top. Preheat the air fryer to 180ºC and line 1-2 trays or compartments. Crumble the tofu into small cubes with your fingers and add to a bowl. Toss with the soy sauce, olive oil, paprika, salt and pepper. Add to the air fryer trays/baskets and air fry for 10-15 minutes, until crispy and golden.

Step 2

Meanwhile, make the sauce. Add the peanut butter, soy sauce, garlic, ginger, lime and 240ml of the coconut milk to a blender and process until smooth.

Step 3

Pour the peanut sauce into and gently warm. Gradually whisk in the remaining coconut milk and vegetable stock. Now place the noodles into the peanut butter broth and allow to cool for 5 minutes (or according to packet instructions). Stir often so the noodles don’t stick. Add more stock if needed.

Step 4

Scoop the noodles out of the broth and divide between four bowls. Now pour over the remaining broth. Top with the crumbled tofu, the cucumber, carrot and spring onion.

Step 5

Add on some chilli oil, herbs, pink pickles and seeds, if you like.

Step 6

Enjoy straight away. You can make the tofu ahead of time and once cool, keep in a sealed container in the fridge for 2-3 days and eat cold or warm back up in the air fryer for a few minutes.