Drain and pat dry the tofu, chop into 2cm cubes.

Place a large frying pan on medium heat, add 4 tbsp of oil in with sunflower seeds, cook, stirring until toasted, 2-3 mins. Then add the remaining curry paste and cook for 1-2 mins. Transfer into a large mixing bowl.

Re-use the frying pan, place on medium-high heat with 4 tbsps of oil. Add the tofu and cook until golden on all side, 6-8 mins. Then, turn the heat down, stir through 1 tbsp of yellow Thai curry paste and cook for 1-2 mins until coated. Remove from the heat.

Meanwhile, cook the vermicelli/rice noodles according to package instructions. Then, rinse under cold water until cool to the touch.

Add the remaining curry paste in with the sunflower seeds. Stir through the soy sauce, the juice of 2 limes and 4 tbsp of oil, taste and season with salt and pepper, if needed. Trim, halve and chop the cucumber into 1cm chunks, add to the dressing. Pick the mint, chop the tomatoes into 2cm pieces, peel and thinly slice the shallots. Add all three to the dressing.

Add the tofu and noodles into the mixing bowl, toss together. Taste and season with more salt, pepper or lime juice if needed.

Share the cold noodle salad onto plates, serve with any remaining lime wedges.