Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a large pot of salted water to the boil.
Prep spring onion and set aside. Pat tofu dry with a paper towel and crumble into a large bowl. Mash tofu using a potato masher or your hands, until no large chunks remain and it resembles a paste. Add spring onion, chickpea flour, spices, first measure of rendang paste and salt to bowl and mix well, until combined. Using wet hands, roll tofu mixture into golf ball-sized balls and place on a lined oven tray. Drizzle with oil.
Bake tofu for about 20 minutes, until lightly golden and cooked through. Turn halfway through cook time to ensure even cooking. Meanwhile, prep choy sum and broccoli and set aside separately.
Prep mint and lime.
Heat a medium pot on medium-high heat. Cook second measure of rendang paste, curry powder and ground makrut lime for 1 minute, stirring, until fragrant. Add water measure, coconut milk and soy sauce to pot and cook for a further 2-3 minutes, until thickened. Season to taste with salt, cover and keep warm.
Add noodles to pot of boiling water, stir to separate strands and cook on high heat for 2 minutes. After 2 minutes, add choy sum and broccoli to pot and cook for a further 2-3 minutes, until noodles and veggies are tender. Drain well and toss with oil to prevent sticking.
Serve noodles topped with rendang sauce, tofu balls, mung bean sprouts and mint. Serve lime wedges on the side for squeezing.