• Boil the kettle. Half-fill a large saucepan with 
boiling water.
• Cook udon noodles over medium-high heat, 
gently stirring with a fork to separate, until 
tender, 1-2 minutes.
• Drain, rinse and set aside. 

• Meanwhile, thinly slice carrot into half-moons.
• Roughly chop Asian greens.
• Thinly slice flat mushrooms (see ingredients) and 
long chilli (if using).
• Finely chop garlic.

• Using your hands, crumble firm tofu
(see ingredients) into 1cm chunks.
• In a medium bowl, combine tofu, Asian BBQ
seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• When oil is hot, cook tofu, turning occasionally, 
until golden, 5-7 minutes.
• Remove pan from heat, then stir in half the 
soy sauce mix and a splash of water, until tofu is 
well coated. 
• Transfer to a bowl and cover to keep warm.

• Wipe out frying pan and return to high heat with 
a drizzle of olive oil. Cook mushrooms, until just 
softened, 2-3 minutes.
• Add carrot and cook until tender, 4-5 minutes.
• Reduce heat to medium, then add Asian greens and 
garlic and cook until fragrant, 1 minute.
• Add cooked udon noodles, hoisin sauce, remaining 
soy sauce mix, the vinegar and a good splash of 
water, tossing to combine. Season with pepper. 

• Divide mushroom udon noodles between bowls.
• Top with Chinese BBQ crumbled tofu. 
• Garnish with chilli to serve. Enjoy!