Tofu puffs are pre-fried tofu cubes that can be found in Asian grocery stores, also sometimes called Deep Fried Tofu. If you can’t find them, use firm tofu - cube it and pan-fry until golden before adding to the sauce (or just drop it in if you like)

Instead of silken tofu, you can substitute some coconut cream to add extra creaminess, or in addition! We avoid this to keep the saturated fat lower.

If you can't find lemongrass or lime leaves, substitute 1 tsp lemongrass paste and ½ tsp lime zest.

We like to serve this with brown rice, but Jasmine rice is more traditional and it would also work well with rice noodles.

Keeps in the fridge for up to 3 days. The sauce will thicken slightly as it sits in the fridge, you can loosen with a splash of coconut milk, soya milk or water when reheating.