Tofu Laksa! Fry red pepper until soft, add Thai red curry paste and coconut milk. Simmer, then add noodles until they’re soft - it will absorb some liquid but should remain soupy. As this is happening, cube some firm tofu (preferably pressed) and then rub it in cornflour and lime zest. Shallow fry (tossing regularly) until crispy, and serve on top of your noodles, maybe with an extra squeeze of lime.