Broccoli and smoked tofu stir-fried noodles

Boil a kettle of water and pour it over about 120 g of vermicelli. Soak a couple of minutes, loosen gently, then rinse in cold water and strain.

Thinly slice two pieces of garlic and a small piece of ginger.

Chop about 60 g of broccoli into bite-size pieces by slicing halfway through the stem and pulling apart.

Thinly slice about 30 g of smoked tofu.

For the sauce, combine 1 tbsp soy sauce, 1 tsp dark soy sauce, a splash of toasted sesame oil, 1 tsp cane sugar, 1 tbsp plant-based oyster sauce, half a tsp potato starch and 1 tbsp water. Stir and set aside.

Heat a non-stick pan over medium heat with 1 tsp avocado oil. Saute the broccoli and tofu a few minutes until seared and coloured, then set aside. Do not season them; the sauce does that.

Another teaspoon of avocado oil in the pan over medium. Cook the garlic and ginger a couple of minutes until aromatic.

Add the noodles, return the broccoli and tofu, pour in the stir-fry sauce and gently stir and fold until the sauce is absorbed.

Plate the noodles, sprinkle with white sesame seeds and finish with a drizzle of chili oil.