Thick and irresistibly slurpable udon noodles and golden cushions of tofu make this simple vego stir-fry a textural treat. Of course, handfuls of greens up the feelgood factor for a box-ticker of a quick dinner.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. While the noodles are cooking, continue with step 2.
Dice tofu into 3cm pieces. Cut broccoli into florets and thinly slice stem. Peel and crush garlic.
Heat a frypan or wok over medium-high heat and add vegetable oil and tofu. Cook, stirring occasionally, for 3–4 minutes or until tofu is golden brown.
Add broccoli and garlic to frypan with 40ml (2 tablespoons) water. Cover with a lid and cook for 1–2 minutes or until broccoli is tender but retains some bite.
Add noodles, teriyaki sauce, sesame oil and a good sprinkle of salt and mix well to combine until noodles are coated in sauce and warmed through.
Remove from heat, add baby spinach leaves and mix until just wilted. Season with salt and pepper. Divide between bowls and serve.