Garlic & hoisin-braised tofu, udon and pak choi

Get everything ready before you start, as it comes together quickly. Combine the sauce ingredients in a small bowl with 75ml freshly boiled water and set aside.

Heat the oil in a wok (or deep frying pan) over a high heat. Add the whites of the salad onions, ginger, garlic and chilli paste and cook until the fragrance is released, being careful not to let it catch. Using your hands, crumble the tofu into the pan. You may need to tear any larger pieces.

Stir it all together then stir fry for 4 minutes, scraping the bottom of the pan to mix in any crusty bits. Add the noodles to the pan, gently separating them with your fingers, and stir fry for 2 minutes. Add the sauce, mix, then add the sliced pak choi and stir to mix well.

Lower the heat and simmer for 2 minutes, or until the pak choi is wilted and the sauce has slightly thickened. Serve immediately, topped with the remaining salad onions.