Seared tofu with curry noodles for $2.50 pre serve

1. Place noodles in large, heatproof bowl. Cover with boiling water, set aside 10 minutes to soften. Drain.
   
   
2. Heat oil in a wok on high. Pat tofu dry with paper towel. Cut into 2cm pieces. Fry 1 minute each side, until golden. Drain on paper towel.
   
   
3. Heat extra oil in wok on medium. Fry curry paste 1 minute, until fragrant. Add coconut cream, sugar and fish sauce to same pan. Bring to the boil. Reduce heat to low and simmer 3-5 minutes, until sauce thickens slightly.
   
   
4. Add noodles, snow peas, onions, coriander, juice and zest, tossing to coat. Serve straight away.