• Bring a large saucepan of water to the boil. • Thinly slice onion (see ingredients). Thinly slice carrot into half-moons. Finely chop garlic. Roughly chop herbs.

• Add udon noodles to the boiling water and cook 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 set aside.

• Meanwhile, cut firm tofu into 2cm cubes. 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, 3-4 minutes. Transfer to a paper towel-lined plate.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion and carrot, 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. • Stir through baby spinach leaves and cook until wilted, 1 minute.

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