Lunch Box: Saucy Tomatoey Gochujang Noodles with Smoked Tofu

Finely slice the cucumber and add it to a bowl with the chilli oil, rice vinegar, a pinch of salt and the sesame seeds. Finely slice the spring onions and set aside for garnish.

Cut the smoked tofu cut into 2cm pieces. Set a frying pan over a medium heat with a splash of oil. Once hot, add the tofu, cooking on all sides until golden. Then add in the soy sauce and maple syrup, let it bubble away until it gets nice and sticky and then take off the heat. Set aside.

Heat a splash of olive oil in a large pan over a medium heat. Grate in the garlic and ginger and cook for 2 mins. Add the tomato purée and cook for another 2 mins, then remove from the heat. Add the cooked mixture to a blender with the silken tofu and gochujang. Blitz until smooth, seasoning with salt and pepper to taste. Return this sauce mixture to the pan.

Cook the noodles following the pack instructions, then drain, reserving some of the cooking water. Toss the noodles through the sauce, loosening with a splash of the reserved cooking water if needed.

Dish out the noodles between Tupperware containers. Top each with the cucumber salad and crispy tofu, a drizzle of crispy chilli oil and a sprinkling of spring onions.

Box up and pop in the fridge - these will keep for up to 3 days.