First open and drain the tofu, then wrap in a clean tea towel or kitchen roll and apply a heavy plate or weight to help drain.

In a medium sized bowl add the palm sugar, tamarind paste and chilli sauce. Mix everything together and leave to one side.

Next chop the tofu into small cubes, about 1cm and coat in cornflour using a sieve.

Place the wok on a high heat and pour in 2 tbsp of vegetable oil. Add to tofu and then reduce the heat to medium. Stir the tofu gently for 3-5 mins or until light brown and crispy. Once ready remove them from the wok and leave to one side.

Boil the kettle and pour into a large bowl. Add the noodles and cover and leave for 3 minutes or recommended time on packet.

Peel and chop the onion and the garlic and thinly slice the chilli (leave the seeds in for some extra heat). Cut the carrots in to matchsticks.

Place the wok on a high heat and and add 2 tbsp of oil. Add the garlic, chilli and onion and stir for 2-4 minutes. Then add the carrot and cook for another 2 minutes.

Next throw in the cooked noodles, dressing and a splash of water. Gently stir and cook for another 3-5 minutes or until the vegetables seem tender.

Now add the tofu, beansprouts, juice of 1 lime and soy sauce then stir until everything is evenly covered. Remove from the heat and place into bowls, add more soy sauce or chilli sauce if needed.

Slice the green part of the spring onion and cut the lime in to wedges. Place them on top and serve.

For a bit of extra spice sprinkle some chilli flake on top.