Tofu

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

You can use drained gelatinous noodles instead of the cellophane noodles. Note

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch Note

We used cryovac-packed ready-to-serve sweet chilli tofu, available from many supermarkets and Asian food stores. Note

Use a lemon zester to make lemon rind strips for decoration; soak them in iced water to make them curl. Note