Step 1

Cook your noodles to packet instructions and leave them to steam in a colander with a towel over the top while you're waiting for your other ingredients to cook. Drizzle with a splash of sesame oil and give them a toss to prevent the noodles from sticking to each other.

Step 2

Meanwhile, slice your extra firm tofu into 1cm slabs and then into quarters, then slice each quarter in half to make a triangle. Place a non-stick frying pan on medium heat and drizzle with 1 tbsp oil. Add in your tofu, sprinkle with salt and pepper, and fry for 5-10 minutes until crispy and golden.

Step 3

Meanwhile, make your sauce by combining all of the sauce ingredients except the water.

Step 4

Pour your sauce into the pan followed by 50ml water. Leave to simmer and turn off the heat when the sauce has thickened (around 5 minutes)

Step 5

Meanwhile, in another frying pan, fry off your shiitake mushrooms, pak choi, and baby corn for a few minutes (either separately or together to speed up the process).

Step 6

Get your mason jars or meal prep containers and fill the base with your tofu and sauce (dividing all the ingredients between the jars). Top with your noodles, edamame beans, baby corn, carrot, shiitake mushrooms, and pak choi. Leave the jars to cool and then place on the lid and into the fridge for up to 4 days.