Hot Chilli Soy Tofu and Vegetable Udon

How to make it

1. Toss the tofu cubes with cornflour and a pinch of salt. Heat 1 tbsp oil in a large pan or wok over medium-high heat and cook the tofu until golden and crisp on most sides. Remove and set aside.
2. In the same pan, add the remaining oil. Cook the garlic and ginger for about 30 seconds until fragrant, then add the capsicum, carrot and broccoli. Stir-fry for 3–4 minutes until just tender but still vibrant. Add the beans and cook for another minute.
3. Whisk together all sauce ingredients in a small bowl, then pour into the pan. Bring to a simmer.
4. Add the udon noodles (loosening them if needed) along with the crispy tofu. Toss everything together so the noodles are coated and heated through, about 2–3 minutes.
5. The sauce should thicken slightly and cling to the noodles. Finish with sesame oil, then taste and adjust—add a splash more hot soy sauce for salt/heat or a touch more sugar if needed.
6. Serve topped with spring onions and sesame seeds, with extra chilli oil if you want it punchier.