Cut the tofu in half long ways, then repeat until you have small bite sized pieces
Add the a splash of peanut oil to a medium size fry pan at a medium heat. Add the tofu, season with salt and pepper, cook for 10 mins, using a pair of tongs to turn the pieces till they are lightly brown and crispy. Then remove from heat and rest on paper towel to drain off any excess oil.
In a medium sized sauce pan, add the other splash of peanut oil. Then add the curry paste and let sizzle for a minute. Fry it in the pan for 2-3 minutes at a medium temperature.
Add the coconut cream, lime juice and sugar to the saucepan, stir to mix together well. Once the sauce is bubbling and the colour is a consistent yellow turn the heat to a simmer.
Add the mushrooms and corn to the curry paste, continue to simmer
Pour boiling water into the noodle cups and let stand for 3 minutes, drain water once cooked
Add noodles to serving bowls, follow by curry sauce, Top with crispy tofu pieces. Garnish with coriander leaves and chilli