• Boil the kettle. • Thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways. • Finely chop garlic and coriander.

• Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and then set aside.

• Meanwhile, cut firm tofu (see ingredients) into 1cm chunks. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 5-7 minutes. Transfer to a paper towel-lined plate and set aside.

• While the tofu is cooking, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring, until fragrant, 1 minute.

• Add coconut milk, the water, soy sauce and the brown sugar and stir to combine. • Bring to the boil and simmer until heated through, 2 minutes.

• Divide udon noodles between bowls. Pour over Southeast Asian soup. Top with tofu. • Garnish with coriander to serve. Enjoy!