Begin by draining your tofu and pressing out excess moisture. Cut it into bite-sized cubes. In a skillet, heat coconut or sesame oil over medium heat.  Once hot, add the tofu and sauté until golden brown on all sides. This should take about 8-10 minutes. A little crispy outside but soft inside is the goal.

While the tofu is cooking, bring a pot of water to a boil. Add the ramen or soba noodles and cook according to package instructions until al dente.  Drain and rinse under cold water to stop the cooking process. A simple step, but it makes a noticeable difference in texture!

In the same pan with the tofu, reduce the heat. Pour in the tamari soy sauce and miso paste, stirring to coat the tofu evenly. This will allow the tofu to absorb all those flavorful notes. Then pour in the vegan curry sauce and mix well. Let it simmer for about 2 minutes because flavor takes time to develop.

Introduce the tenderstem broccoli (or asparagus) to the pan. Cook for 3-4 minutes until they are just tender but still vibrant. Remember, we want to keep that crunch intact.

Gently fold in the cooked noodles, ensuring they are well coated in the sauce. The warmth of the other ingredients helps to infuse flavor into the noodles too.

In a small bowl, mix the tamarind paste, chili oil (or flakes) for serving. This brings heat and balance in a simple way. You can adjust this to your preference.

Scoop out generous portions into bowls. Drizzle the prepared chili oil mix over the noodles. Sprinkle with fresh herbs, spring onions, and black sesame seeds.