Lemongrass and Coconut Noodles with Thai Glazed Tofu

Steps

1. Preheat oven grill to high. Bring a full kettle to the boil. Line an oven tray with baking paper. Prepare vegetables. Heat a drizzle of oil in a large fry-pan on medium heat and cook shallot for 1-2 minutes, until softened. Add lemongrass paste and salt and cook a further 1 minute, stirring, until fragrant.
2. Pour coconut milk and stock into pan, stir and bring to a gentle simmer. Simmer for about 4 minutes, until slightly reduced.
3. While coconut milk is simmering, pat tofu dry and cut widthways into 6 even slices. Place in a small bowl with Thai glaze and toss gently to coat. Lay tofu flat on prepared tray. Place on middle-upper oven rack and grill for 2-3 minutes each side, until glaze thickens and tofu is warmed through.
4. Once coconut mix has reduced slightly, add carrot. Simmer a further 2-3 minutes, until tender. Remove from heat and stir through bok choy and soy sauce. Season to taste. Cover to keep warm.
5. While carrots cook, add noodles to a medium, heat-proof bowl and cover with boiling water. Wait 1 minute, then use a fork to loosen and separate strands. Drain and set aside.
6. To serve, divide noodles between bowls and spoon over lemongrass and coconut sauce and veggies. Top with Thai glazed tofu, a handful of mung bean sprouts, sliced capsicum and mint leaves.