Marinated tofu with udon noodles and greens

Heat a non-stick frying pan to medium heat. Dry fry the tofu in batches until it gives up any excess liquid and turns pale gold.

Put the soy, mirin, sesame, ginger and chilli in a bowl. Add the tofu and toss to coat – leave to marinate for 10 minutes.

Cook the noodles following the pack instructions rinse under cold water and drain.

Heat 1 tbsp of oil in a non-stick wok or large pan. Stir fry the spring onions and greens until wilted, then add the tofu and marinade and stir-fry for a few minutes. Add the noodles and veg stock and toss until heated through. Serve with extra shredded chilli and spring onion if you like.