• Boil the kettle. • Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice button mushrooms. Thinly slice spring onion. • Cut plain tofu (see ingredients) into 2cm chunks.

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 minutes. • Gently stir noodles with a fork to separate. Drain, rinse and set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook tofu, turning occasionally, 4-5 minutes.• Add sweet soy seasoning and cook, turning to coat until fragrant,1 minute. Transfer to a bowl.• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms, tossing, until tender, 6-7 minutes.• Add garlic and Asian greens and stir-fry until fragrant, 1 minute. 

• Reduce heat to medium, then stir in katsu paste, coconut milk, the brown sugar, soy sauce and water and cook until combined, 1-2 minutes.• Stir through cooked udon noodles. Season to taste.• Divide katsu coconut noodles between bowls.• Top with sweet soy tofu, spring onion and a pinch of chilli flakes (if using) to serve. Enjoy!