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Vegan Crispy Tofu Chilli Ramen

1 carton SHORE Chilli Ramen Broth

2 tsp corn flour

1 tbsp soy sauce

1 tsp sesame oil
Handful of mushrooms, sliced
200g ramen noodles

1 pack of tender stem broccoli
1 block extra firm tofu, cubed
2 spring onions, chopped

1 tsp sesame seeds

1 tsp chilli flakes

Place tofu cubes in a bowl. Toss and coat with corn flour, ½ tsp sesame oil and ½ tbsp soy sauce.
Stir fry your tofu with the remaining sesame oil and soy sauce. Fry until the tofu is nice and crispy.
When the tofu is nearly done, add the mushrooms and broccoli to the pan.
Add the Chilli Ramen Broth to a pan and heat to a simmer.
In a separate pan, cook the ramen noodles to pack instructions.
Strain your noodles and separate into two serving bowls.
Pour over the simmering broth and top with tofu, mushrooms and broccoli.
Finish with a sprinkling of sesame seeds, chilli flakes and spring onions.