150g/5½oz long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm/¼ in rounds
2 red chillies, seeds removed and finely chopped
2 garlic cloves, finely chopped
2.5cm/1in piece root ginger, peeled and finely chopped
200g/7oz fresh shitake mushrooms, sliced
2 tbsp vegetarian mushroom sauce
3 shallots, finely chopped
2 spring onions, trimmed and finely sliced on the angle into 1cm/½in
1 tbsp sweet chilli sauce
1 tbsp tahini
200g/7oz dried ramen or udon noodles
1 tsp chilli oil (such as Chiu chilli oil)
1 tbsp cornflour
1 tbsp rapeseed oil
1 tbsp clear rice vinegar
1 tbsp Shaoxing rice wine
1 tbsp toasted sesame oil
2 tbsp dark soy sauce
1 tsp dark soy sauce
1 tbsp tamari
200g/7oz smoked tofu, drained, rinsed in cold water and cut into 2cm/¾in cubes
400g/14oz firm tofu, drained and cut into 2cm/¾in cubes