Spicy Dan Dan-Style Tofu Udon

Boil a full kettle

Drain your tofu and pat it dry with kitchen paper

Crumble the drained tofu very finely

Combine the crumbled tofu and five-spice mix in a bowl with your umami seasoning and half your soy sauce (you'll use the rest later!) and a pinch of salt – this is your umami tofu

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, add the umami tofu (reserve the bowl!) to the pan and cook for 12-14 min or until golden and crispy, breaking it up with a wooden spoon as you go – this is your crispy tofu

Meanwhile, combine your cornflour and remaining soy sauce in the reserved bowl with your chilli flakes (can't handle the heat go easy!), hoisin sauce, tahini and rice vinegar

Add 50ml [65ml] [85ml] boiled water with a pinch of salt – this is your dan dan-style sauce

Trim, then slice your spring onion[s]

When the tofu is nearly ready, add your udon noodles to a bowl and cover them with boiled water

Set aside to soak for 1-2 min, then stir to separate the noodles

Drain the soaked noodles

Once the tofu is crispy, reduce the heat to medium

Add the dan dan-style sauce and cook for 30 secs or until thickened

Once thickened, add the drained noodles and blanched peas and give everything a good mix up – this is your spicy dan dan-style tofu udon