• Boil the kettle.
• Thinly slice brown onion (see ingredients).
• Thinly slice carrot into half-moons. 
• Trim pea pods. 
• Finely chop garlic. 
• Cut Japanese tofu into 2cm chunks. 

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate.
• Return saucepan to high heat with a drizzle of olive oil. Cook onion,carrot and pea pods, tossing, until just tender, 3-4 minutes.
• Add half the garlic and cook until fragrant, 1 minute. 

• To the saucepan, stir in sweet soy seasoning, the boiling water and plant-based Asian mushroom sauce.
• Add udon noodles and cover with a lid. Simmer, until noodles are cooked, 1-2 minutes. Gently stir noodles with a fork to separate.
• Stir in cooked tofu until combined. Season to taste with salt and pepper. 

• Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, a pinch of chilli flakes (if using) and a generous drizzle of olive oil. Microwave in 30 second bursts until fragrant.
• Divide one-pot Asian tofu and udon soup between bowls.
• Tear over coriander and serve with chilli-garlic oil. Enjoy!