Spicy courgette noodles with tofu

Preheat the oven to 200°C. On a lined baking tray, coat the tofu with 1 tbsp oil and the cornflour. Bake for 25mins, flipping halfway. While the tofu bakes, prepare your other ingredients.

Spiralise your courgette and set aside.

Add 1 tbsp oil to a large pan or wok over medium-high heat. Fry the ginger and garlic, until fragrant. Add the carrots, green beans, mushrooms, and aubergines.

Add the coconut milk, spices, peanut butter, lime juice, chilli, miso, and spring onions. Simmer for 10-15mins.

Add the cooked tofu to the pan, and pour over the courgette noodles to serve.

Top with sesame oil, peanuts, and sesame seeds.