Step 1

Combine all the ingredients in a small pot and bring them to a simmer. If using sugar, stir until the sugar has dissolved completely. Simmer, uncovered, on a low heat until the sauce has reduced and thickened (SEE NOTES) - it will take approximately 15-20 minutes. Allow the sauce to cool down completely before using, it will thicken as it cools.

Step 2

Cut pressed tofu into equal size cubes (mine were 2 cm / ¾"). Mix soy sauce with 1 tbsp of water in a medium bowl, add tofu cubes and allow them to marinate until all of the liquid has been absorbed. You can skip this step if you wish, but I do this so that the tofu is seasoned all the way through.

Step 3

Thread tofu cubes onto 4 metal or wooden skewers. If using wooden skewers on a BBQ make sure to soak them in water 30 minutes prior to using. To make sure all the tofu pieces touch the pan / BBQ grill, it's best to thread them on a flat surface.

Step 4

Place tofu skewers on a preheated griddle pan or a moderately hot (white coals) BBQ. Allow them to cook until char marks develop before turning to another side.

Step 5

Once your tofu has cooked on all sides, brush it liberally with teriyaki sauce (you may want to reapply it during cooking) and return to the BBQ or place under a hot grill / broiler if cooking this at home. Cook briefly, until the marinade has caramelised a little but not burned (it contains sugar so will burn easily).

Step 6

Cook noodles according to package instructions and refresh under a cold tap.

Step 7

Steam, grill or stir-fry broccoli, white and white-green parts of the spring onions chopped roughly (slice green parts finely and save them for garnish) and steam or stir-fry edamame (if using frozen). If grilling broccoli and spring onions, toss them in a small amount of neutral oil before placing on a grill or a griddle pan.

Step 8

Combine 2 tbsp of teriyaki sauce with toasted sesame and / or chilli oil and rice vinegar. Season to taste with more soy sauce if needed. Stir through the cooled noodles.

Step 9

Arrange dressed noodles, cooked broccoli, edamame and spring onions on a platter. Garnish with spring onion tops and sesame seeds and drizzle with extra sauce if desired. Serve with tofu skewers on the side.