Step 1

In a small bowl combine the first six ingredients to create a marinade. Adjust the amount of ginger and Sriracha sauce to taste.

Step 2

Crumble well pressed tofu with your hands. Place it in a shallow container and pour 60 ml / ¼ cup of the marinade over it. Mix well. Allow the tofu to absorb all the marinade.

Step 3

Meanwhile, heat up the oven to 160° C / 320° F fan (20° C / 70° F more with no fan) and grease or line a baking tray. Place marinated tofu on the baking tray. Bake for approximately 20-30 minutes, turning the tofu halfway through. Bake until golden brown and charred in places.

Step 4

5 minutes before you are about to take the tofu out of the oven, heat up 2 tablespoon of oil in a wok.

Step 5

Once hot, throw in chopped cabbage, mushrooms and the white (and white-green) part of the spring onion. Stir-fry until the ingredients are no longer raw and get a bit of char in places.

Step 6

Add wok ready noodles. Stir-fry for another 1 minutes (if cooking your own noodles undercook them by 2 minutes). Stir in the rest of the marinade and baked tofu. Toss well to combine and stir-fry for another minute (wok-ready udon needs approximately 2 minutes in the hot wok in total).

Step 7

Divide between two bowls. Serve drizzled with sesame oil, topped with the green part of the spring onions and toasted (and crushed in a pestle and mortar if you like to release more aroma) sesame seeds.