Blend up the onion, ginger, garlic and scotch bonnet in a food processor to make a chunky paste.

Finely chop the spring onions.

Add a glug of oil into a pan and then fry off the onion mixture for 10 mins until fragrant and the onions are translucent.

Add in the tomato purée and cook this out for 5 mins until the colour darkens.

Crumble the stock cube into a jug and add in 800ml boiling water.

Pour in the coconut milk and vegetable stock, bring this to a gentle simmer.

Pour the desiccated coconut, cornflour and oat milk into three separate bowls. Season each bowl with a pinch of salt.

Add a large glug of oil into a saucepan.

Chop up the tofu into small pieces. Dredge each individual piece in the cornflour, then the oat milk, and then finally press it into the desiccated coconut.

Fry the tofu until golden brown and crispy.

Add the pak choy into the soup and cook for 2 mins.

Cook the noodles in boiling water according to package instructions.

Add the cooked noodles to a bowl then add in the soup. Top with pak choi, crispy tofu and finally the spring onions.