Step one: Prepare your packet of Slendier Konjac Noodles

Slendier Konjac Noodles are pre-cooked. You just need to open the packet, pour it into a colander and to give it a good wash under hot water. Don’t worry if the noodles have a slight odour when you open the packet – this is the natural smell of the konjac plant. You need to rinse the noodles thoroughly and let them dry to remove any odour.

Step Two: Make the pesto

• 4 spring onions, divided into greens and whites
• 5cm piece of lemongrass, rough outer part removed and roughly chopped
• 2 tsp garlic minced
• 2 tsp ginger minced
• 1 large Green chilli- de seeded (alternatively use equivalent amount of green capsicum)
• ¼ cup cilantro stems chopped
• 1 tbsp Asian fish sauce
• 2 tsp honey

Add the spring onion whites, green chilli, cilantro stems, ginger, lemongrass, garlic, lime juice, Asian fish sauce and honey in a blender and blend until smooth. Alternatively, you can use a stick blender or a mortar and pestle. Taste the mixture and adjust with fish sauce for saltiness, honey for sweetness or additional lime juice for brightness/ acidity until you are happy with the taste.

Step Three: Prepare and cook 150 g of firm tofu

Prepare tofu by thinly slicing into ¼ centimetre pieces and placing onto paper towel. Use more paper towel to pat excess moisture from the top. Allow to dry while you prepare the rest of the ingredients.

To cook the tofu, in a medium non-stick skillet heat 2 tbsp of oil over a medium heat until shimmering. Give tofu one more pat dry then carefully place slices into oil being careful not to splash hot oil. Allow to cook undisturbed until first side in golden brown then carefully flip. While second side is cooking, season first side with a small pinch of salt and pepper. Once second side is cooked remove tofu and place on paper towel to remove excess oil. Season second side with salt and pepper while still hot.

Bring the dish together:

• 1/4 cup salted roast peanuts crushed
• Mint leaves and cilantro leaves to serve

Wipe out the pan and return to a medium heat with the rest of the oil. Once shimmering, add the Asian pesto and cook briefly until fragrant. Less than one minute. Then add Slendier Konjac noodles and toss until noodles are warmed through and the sauce starts to cling to them.

To serve, divide the noodles between two bowls. Top with pieces of tofu, peanuts, fresh herbs, a little wedge of lime and serve.