Asian BBQ Tofu Noodle Soup

• To saucepan, carefully add the boiling water, oyster sauce and garlic stirfry sauce. Stir to combine, then bring to the boil.
• Add egg noodles and  baby broccoli, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes.
• In the last minute, gently stir noodles with a fork to separate.
• Remove pan from heat and stir in baby spinach leaves until wilted. Season to taste. Transfer noodle soup to serving bowls.

• Cut firm tofu into 1cm chunks.
• In a medium bowl, combine Asian BBQ spice blend, tofu and a drizzle of olive oil.
• 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, until golden, 5-7 minutes.