Korean Tofu & Udon Noodles

• While the noodles are cooking, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes. Trim and halve baby broccoli lengthways. Thinly slice carrot into sticks. Finely chop garlic. • In a medium bowl, add tofu and cornflour. Season with salt and pepper, then gently toss until well coated. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and sesame seeds until tender, 4-5 minutes. • Add garlic and Asian greens and cook until garlic fragrant and greens have just wilted, 2 minutes. • Add a drizzle of sesame oil and season. Transfer to a plate and cover to keep warm.

• Wipe out the frying pan and return to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. • Reduce heat to medium, then add Korean stir-fry sauce and ginger & lemongrass paste (see ingredients) and cook, stirring, until coated, 1 minute. • Add the cooked noodles and veggies to the pan and toss to coat.

• Reduce heat to medium, then add Korean stir-fry sauce and ginger paste and cook, stirring, until coated, 1 minute.