Sweet 'n' Savoury Tofu Noodles

with Edamame and Jammy Sesame Eggs

2 eggs

2 tsp vegetable oil

2 tsp soy sauce

1½ tsp white vinegar

medium saucepan

small saucepan

julienne peeler or box grater

medium deep frypan

Bring a medium saucepan of water to the boil for the noodles. Bring a small saucepan of water to the boil for the eggs. Crush or finely chop 2 garlic cloves. Cut the tofu into 1cm-thick batons. Shred the carrot using a julienne peeler or coarsely grate with a box grater.

Cook the noodles in the medium pan of boiling water for 6 mins. Add the edamame, return to the boil and cook for a further 2 mins or until tender. Drain, then rinse under cold water to prevent the noodles from sticking. Meanwhile, cook 2 eggs in the small pan of boiling water for 6 mins for soft-boiled. Drain, then cool in cold water.

Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add the garlic, miso, sweet chilli sauce, 2 tsp soy sauce, 1½ tsp white vinegar and 2 tbs water and cook, stirring, for 30 secs or until combined.

Add the carrot to the tofu mixture and cook, stirring, for 1-2 mins until the carrot is tender and the sauce is slightly thickened. Reduce the heat to medium. Add the noodles and edamame and cook, stirring, for 1-2 mins until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.

Peel the eggs. Put the sesame seeds (see Make it yours) on a plate and roll the eggs in the seeds to coat. Halve the eggs. Divide the tofu noodles among bowls, top with the sesame eggs and enjoy!

If you don't want to roll the eggs in sesame seeds, simply scatter the sesame seeds over the noodles just before serving.