(Vegetarian) Speedy Tempura-Style Tofu

Add the udon noodles (see ingredients list) to the saucepan of boiling water. Cook for 8-10 minutes, or until tender. Drain, refresh under cold water and set aside.

While the noodles are cooking, in the first shallow bowl, combine the plain flour, the salt (see ingredients list) and a good pinch of pepper. In the second shallow bowl, whisk the egg and add a dash of water. TIP: If you don't have an egg, use 2 tbs of milk instead. In the third shallow bowl, combine the panko breadcrumbs and mixed sesame seeds. Take a big handful of tofu and coat in the flour mixture, followed by the egg, and finally in the panko sesame mix. Set aside on a plate, ready to fry. Repeat with the remaining tofu.

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the tofu and fry for 2 minutes on each side, or until golden.TIP: If your pan is getting crowded, cook in batches for the best results! Transfer to a plate lined with paper towel.

Wipe out the pan with paper towel and return to a high heat with a drizzle of olive oil. Add the carrot and cook for 2-3 minutes, or until almost tender. Add the garlic, ginger and Asian greens and cook for a further 1-2 minutes, or until tender and fragrant. Add the hoisin sauce, soy sauce and water (for the sauce), toss to combine, then remove the pan from the heat. Add the udon noodles and toss to coat.