• Boil the kettle. • Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. • 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 frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, until tender, 3-4 minutes. • Add garlic and Asian greens and stir-fry until fragrant, 1 minute.

• Reduce heat to medium and 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 and a pinch of chilli flakes (if using) to serve. Enjoy!