• Boil the kettle. Finely chop garlic. Cut onion (see ingredients) into wedges. Roughly chop Asian greens.
• Cut plain tofu (see ingredients) into 2cm chunks.

• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender,
4-5 minutes.
• Drain, rinse and set aside. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook broccoli florets and onion until tender, 3-4 minutes.
• Add garlic, Asian greens and cooked noodles and stir-fry until fragrant, 1 minute.
• Reduce heat to medium, then add sweet chilli sauce, Korean stir-fry sauce, the soy sauce, sesame oil and the water. Simmer until slightly reduced, 2-3 minutes. 

• Return cooked tofu to the pan with veggies and toss to coat, 30 seconds.
• Divide tofu and sweet chilli veggie stir-fry with egg noodles between bowls.
• Garnish with crushed peanuts and tear over coriander to serve. Enjoy!