1. Combine all marinade ingredients in a bowl and whisk well. Add cubed tofu into the bowl with marinade and mix gently to ensure the tofu is well coated in the marinade. Cover with cling film and transfer to the fridge.
2. In a big saucepan, fry onions, garlic and ginger in coconut oil for 2-3 minutes until softened. Add red Thair curry paste and fry for a further 2 minutes. Mix in coconut milk, vegetable stock, salt & pepper and lemon grass sticks and simmer on medium heat to allow the flavours to mingle.
3. In the meantime, cook rice noodles according to the cooking instructions. I placed mine in a flat dish, poured boiling water, covered with a lid and let them steam for 5mins. I then drained them and rinsed under cold water to stop from cooking further.
4. Your stock should now be ready. Remove the lemon grass from the pot, take the pan off the heat and use a hand blender to blitz the mixture to a smooth consistency. Place the saucepan back on the heat, add pak choi, bean sprouts and cooked noodles and simmer for 5-7 minutes until the vegetables are cooked yet a little tender.
5. Take the tofu out of the fridge. Heat up 1 tbsp coconut oil in a pan over high heat. When the pan is very hot, add tofu and fry for 3-5 minutes until brown and crispy. Make sure you toss tofu regularly to ensure all sides are crispy.