Ching He Huang served up a tasty smoked tofu and broccoli Korean-style ram-don (jjapaguri) on Saturday kitchen.

The ingredients are: 200g dried ramen or udon noodles, 1 tbsp toasted sesame oil, 2 garlic cloves, finely chopped, 2.5cm piece root ginger, peeled and finely chopped, 3 shallots, finely chopped, 2 red chillies, seeds removed and finely chopped, 1 tbsp cornflour, 1 tbsp rapeseed oil, 200g smoked tofu, drained, rinsed in cold water and cut into 2cm, 200g fresh shitake mushrooms, sliced, 1 tbsp Shaoxing rice wine, 2 tbsp dark soy sauce, 150g long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm rounds, 2 tbsp vegetarian mushroom sauce, 1 tbsp clear rice vinegar, 1 tbsp tamari and 2 spring onions, trimmed and finely sliced on the angle into 1cm.

For the noodle seasoning (per bowl): 1 tsp dark soy sauce, 1 tsp chilli oil (such as Chiu chilli oil), 1 tbsp tahini, 1 tbsp sweet chilli sauce and sprinkle shichimi togarashi pepper flakes (a Japanese spice blend).

See recipes by Ching in her book titled: Asian Green: Everyday plant-based recipes inspired by the East availale from Amazon now.