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1
To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
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2
Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
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3
Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
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4
Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
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5
Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
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6
To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
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7
Add the pak choi and the fennel. Stir fry for two minutes.
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8
Add the reserved sauce and 21/2fl oz water, stir, cover and cook for two minutes.
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9
Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
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10
Mix the vegetables into the sauce.
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11
Cook the noodles according to the packet instructions, then drain.
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12
To serve, put a nest of noodles on warmed plates and pile on the vegetables.
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13
Turn the tofu steaks over and put shiny side up on top of the vegetables.
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14
Sprinkle with spring onions and toasted sesame seeds and serve.
