• Boil the kettle. Half-fill a medium 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. • Cut Japanese tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms and carrot, until just softened, 2 minutes. • Cook tofu, turning occasionally, 4-5 minutes. Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute. • Add garlic paste and cook until fragrant, 1 minute. • Add cooked udon noodles, baby spinach leaves, oyster sauce, the brown sugar and water, tossing until well combined, 1 minute. Season to taste.

• Divide tofu udon noodle stir-fry between bowls. Top with plant-based kimchi. Enjoy!