Umami Tofu & Veggie Mie Goreng

• Half-fill a medium saucepan with the boiled water. Add egg noodles and cook over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside. TIP: Add a dash of water to help speed up the cooking process.

• Chop broccoli (including stalk!) into small florets.Thinly slice carrot into half-moons. • Cut Japanese tofu into 2cm chunks.• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and carrot, tossing, until tender, 6-8 minutes. • Transfer to a bowl. Season to taste.

• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. • Transfer to a plate and cover to keep warm. 

• Return pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add cooked noodles and veggies to pan, then add sauce mixture, tossing until combined, 1 minute. • Season with pepper.