Thai Lemongrass Broth with Grilled Tofu

Steps

1. oven grill to high. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium heat and cook shallot 1-2 minutes, until softened. Add Thai paste and salt and cook a further 1 minute, until fragrant.
3. Add coconut milk and stock to pan and bring to a simmer for about 4 minutes, until slightly reduced.
4. While coconut milk is simmering, cut tofu widthways into 6 even slices. Place in a small bowl with tamarind glaze and toss to coat. Lay tofu flat on prepared tray. Place on top rack of oven to grill for 2-3 minutes each side, until glaze thickens and tofu is warmed through.
5. Once lemongrass broth has reduced slightly, add gai lan stalks and carrot. Simmer a further 2-3 minutes, until veggies are tender. Remove from heat and stir through gai lan leaves and soy sauce. Season to taste with salt and pepper.
6. In a medium, heat-proof bowl, pour boiling water over noodles, allow to soften for 1 minute, then use a fork to loosen and separate strands. Drain and set aside.
7. divide noodles between bowls and spoon over Thai lemongrass broth. Top with grilled tofu, a handful of mung bean sprouts, sliced capsicum and coriander.