Step 1

Cook noodles according to packet instructions. Drain and cool under cold running water, then drain well and set aside.

Step 2

Combine tamari, mirin, sambal oelek (if using) and sesame oil in a bowl, add tofu, and turn to coat. Marinate for 15 minutes.

Step 3

Combine rice wine vinegar and ½ tsp salt in a bowl. Add cucumber, onion and chilli (if using), toss to coat. Set aside. Sprinkle pineapple with sugar, turning to coat. Preheat a barbecue or grill pan over high heat. Drain tofu and reserve marinade. Lightly grease tofu and pineapple with oil spray and grill for 3 minutes each side or until tofu is charred and pineapple caramelised. Cool pinepple slightly, then slice into wedges. Add pineapple and mint to cucumber mixture, and toss to combine.

Step 4

To serve, toss reserved marinade with noodles, then divide among serving bowls. Top with tofu and cucumber and pineapple mixture, then scatter with almond.