Express Tofu & Kimchi Udon Noodle Stir-Fry

• Meanwhile, thinly slice carrot into half-moons. • Cut Japanese tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms and carrot, until just softened, 2 minutes. • Cook tofu, turning occasionally, 4-5 minutes. Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute. • Add garlic paste and cook until fragrant, 1 minute. • Add cooked udon noodles, baby spinach leaves, oyster sauce, the brown sugar and water, tossing until well combined, 1 minute. Season to taste.