Rinse and cut the broccoli into small florets.

Cut the tofu lengthwise in half. Pat dry with paper towels and dice it.

Bring water to a boil for the noodles. Cook the noodles according to the package instructions. Drain well and mix with oil.

Heat a frying pan with oil. Add the tofu and fry, turning, for about 6–8 minutes. Season with salt and black pepper.

Add the broccoli to the pan and continue frying for a while. Season with curry paste.

Pour the coconut milk into the pan, rinse the can with water, and add that water too. Season the curry with soy sauce. Bring to a boil and simmer for about 5 minutes, or until the broccoli is tender.

Grate the zest of a washed lime into the curry and squeeze in its juice.

Serve the red curry with tofu and noodles.