• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside.
• Meanwhile, cut Japanese tofu into 2cm chunks. 
• Thinly slice carrot into half-moons. 

• In a medium bowl, combine tofu, cornflour, the salt and a pinch of pepper.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake excess flour off tofu and cook, tossing, until browned, 
3-4 minutes.
• Transfer tofu to a paper towel-lined plate. Cover to keep warm. 

• Wipe out frying pan, then return pan to high heat with a drizzle of olive oil. Cook carrot and broccoli florets, tossing, until tender, 5-6 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes.
• Add cooked noodles, then cook, stirring, until coated, 1 minute. 

• Divide coconut curry noodles between bowls. Top with Japanese tofu.
• Drizzle with sweet chilli sauce to serve. Enjoy!