Preheat the oven to 200°C/390°F.

Finely chop the stalks of your broccoli but make sure to leave the top in large florets. Finely slice the whites of your spring onion and roughly chop the green ends. Mince one red chilli and all of your garlic before finely slicing your remaining red chilli.

Crumble the tofu into a large tray, add in your florets and toss with olive oil and salt. Bake in the oven for 30 mins until the tofu is crisp and the broccoli is charred.

Mix 3 tbsp soy sauce, 3 tbsp tahini and 2 tbsp water in a bowl.

Heat a wok until smoking and add a big glug of oil. Fry your broccoli stalks, the finely sliced whites of your spring onions, and minced red chilli. Cook for 2 mins until they are lightly browned and soft.

Add in the garlic and cook for 30 secs until fragrant.

Pour in the sauce along with the egg noodles and toss well. Add in the charred broccoli and crispy tofu before giving it another good mix.

Finish with the sliced chilli and spring onion greens to serve.