• Boil the kettle.
• Meanwhile, finely chop garlic. Roughly chop baby leaves (see ingredients). Slice carrot into half-moons. 
• Thinly slice button mushrooms. 
• Cut plain tofu (see ingredients) into 2cm chunks.
• In a large bowl, combine sweet soy seasoning, the plain flour and a pinch of salt. Add tofu and toss to combine.

• 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 set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms, tossing, until browned and softened, 5-6 minutes. 
• Add carrot and cook, tossing, until tender, 3-4 minutes.
• Add garlic and baby leaves and stir-fry until fragrant, 1 minute. 

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