If the shirataki noodles came packed in water, drain them in a sieve, rinse with fresh water, then place into a large jug or bowl with 2 cups (500 ml) of boiling water from the kettle along with 1 tablespoon of the soy sauce. Stir with a fork; set aside.
Make a marinade from 3 tablespoons of the soy sauce (reserving the final 2 tablespoons for later use), fish sauce, sesame oil and garlic powder. Cut the tofu into cubes about 1 cm (1/2 inch) in size, put into bowl with this marinade, toss, set aside while you prep the next steps, tossing a few times during that time.
Prepare the stir-fry veg from the snow peas down to the water chestnuts. (Optional: add some broccoli chopped into small pieces, fresh or frozen) Set this mixture aside. [Time-saving TIP: Skip this step entirely by using a bag of frozen, stir-fry mix.]
Make the dressing by stirring together the coriander paste, lime juice, lemon grass paste, 4 tablespoons of the Thai Green Curry Paste, and 2 tablespoons of the rice vinegar (reserving 2 tablespoons for later use); set aside.
Make the fresh veg base from the shredded cabbage, the washed, peeled and shredded carrot and the finely chopped spring onion. Set aside. (Optional: add some fresh chopped cucumber.) [Time-saving TIP: Skip this step entirely by using a bag of coleslaw mix.]
If you are using an air fryer like the Actifry®, spray the bottom of the bowl lightly with cooking spray (leave the paddle in); remove the tofu cubes with a slotted spoon from the marinade, and put in bowl. Spray the cubes lightly, then cook for about 12 to 13 minutes until they start to crisp (no need to turn). Tip out into a bowl or onto a plate, covered to keep warm.
OR If you are using an air fryer like the Phillips AirFryer®, remove the tofu cubes with a slotted spoon from the marinade, and spread out on a plate. Spray them lightly with cooking spray, arrange them in the air fryer, then cook for about 12 to 13 minutes until they start to crisp, turning half way through. Tip out into a bowl or onto a plate, covered to keep warm.
When the tofu cubes are done, repeat the above step with the shrimp, cooking for just 5 minutes. Remove and set aside, covered to keep warm.
Make a stir-fry sauce with the following: the left-over tofu marinade, the remaining 2 tablespoons of rice vinegar, and the remaining 2 tablespoons of Thai Green Curry Paste (optional: 1/2 teaspoon chile flake for some added heat.) Stir briefly to blend, then empty into the Actifry bowl. Tip the stir-fry veg in, spray lightly with cooking spray, then cook for 5 minutes. (If you are not using an Actifry, do this step in a wok or large pot.)
In the largest bowl or pot you have, put: the drained noodles, the dressing, the tofu cubes, the stir-fry veg, any sauce remaining off the stir-fry veg, and the fresh veg. Toss with tongs (some of the ingredients may still be hot.) Then put the shrimp on top to serve. If dividing by 6, each person gets 2 shrimp.