Southeast Asian-Style Beef & Tofu Noodle Soup

• Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• Meanwhile, discard any liquid from beef strips packaging. Cut firm tofu (see ingredients) into 1cm chunks. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 5-7 minutes. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• While the tofu is cooking, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook carrot and asparagus, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring, until fragrant, 1 minute.

• Add coconut milk, the water, soy sauce and the brown sugar and stir to combine. Bring to the boil and simmer until heated through, 2 minutes.