Noodle Bowl with Crispy Tofu and Charred Pak Choi

Start off with boiling the kettle.

Slice the tofu into 1cm thick slices, chop the pak choi into halves and cut the limes into wedges. Roughly chop the coriander leaves.

Heat your brilliant'broth through in a saucepan on very low heat

Pop your noodles into a heatproof bowl and pour your boiling water over the top until they are just covered. Put a plate on top and leave for 8 minutes to soften, or according to packet instructions. Drain the water away and divide between your serving bowls.

Heat up a saucepan over medium heat, then pour in a small glug of vegetable oil. Toss the tofu in the cornflour, then add to the pan and fry on both sides until crispy. Put to one side on kitchen paper to cool and soak up any excess oil.

Brush the pak choi and mushrooms with sesame oil, then grill on a hot griddle pan until charred on each side - this should take about 3 minutes per side.

Toast your sesame seeds on a dry saucepan until golden brown.

Make your sweet and spicy sauce for the tofu. Grate the ginger and garlic into a bowl. Add in the tomato puree, maple syrup, chilli pepper, soy sauce and sesame oil, then give it a good mix. Add a splash of hot water to loosen the sauce if needed and coat your tofu.

Build your noodle bowls by pouring the hot brilliant’broth over the noodles in four bowls. Stack with pak choi, crispy tofu and beansprouts. Garnish with lime wedges, coriander, and sesame seeds, and serve.