Charred Sweetcorn & Tofu Yaki Udon with Brown Butter-Soy Glaze

Cut 250g firm tofu into 2cm cubes and pat thoroughly dry with a paper towel. Shred 150g green cabbage into thin ribbons. Mince 3 cloves of garlic and 15g fresh ginger. Slice 2 spring onions, separating the white parts from the green tops. Slice 0.5 red bell pepper into thin strips.

Bring a medium pot of water to a boil. Add 400g vacuum-packed raw udon noodles and cook for 1 to 2 minutes just to loosen them. Drain immediately and rinse with cold water to stop the cooking; set aside.

Heat 1 tsp vegetable oil in a small skillet over medium-high heat. Add the sliced 0.5 red bell pepper and sauté for 4 minutes until tender-crisp with light char marks. Transfer to a small bowl and set aside (this is for the family's portion only).

In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add the 250g cubed tofu in a single layer. Sear undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom, then flip and sear for another 3 minutes. Remove the tofu from the pan and set aside.

In the same hot skillet, add 150g sweetcorn kernels. Dry-char them undisturbed for 2 to 3 minutes until they begin to brown and pop, then toss and cook for 1 more minute. Transfer to the bowl with the tofu.

Reduce heat to medium. Add 1 tbsp vegetable oil to the skillet. Add the white parts of the spring onions, minced garlic, and minced ginger. Sauté for 1 minute until fragrant, being careful not to let the garlic burn.

Add 150g shredded green cabbage to the skillet and cook for 2 to 3 minutes until slightly wilted but still retaining some crunch.

Push the cabbage to the sides of the skillet to create an empty well in the center. Add 30g unsalted butter to the center. Let it melt, foam, and swirl it constantly for 2 minutes until brown specks form and it smells nutty.

Immediately pour 30ml soy sauce and 15ml mirin directly into the browned butter, stirring rapidly to emulsify it into a glossy glaze.

Toss the drained udon noodles, charred sweetcorn, and seared tofu back into the skillet. Stir-fry everything over medium heat for 2 minutes until the noodles are thoroughly coated and heated through.

Divide the yaki udon into two bowls. Top one bowl (the family's) with the separately sautéed red bell pepper. Garnish both bowls with the sliced green spring onion tops and 5g toasted sesame seeds. Serve with 15ml chili crisp on the side for customizable heat.