1. Fill a kettle with water and put it on to boil. This will be for the noodles later.

2. Next, place a large frying pan over a high heat and drizzle in 3 tbsp of vegetable oil.

3. Once the oil starts to shimmer and loosen, crumble in the 280g block of tofu. Fry the tofu for 6-8 minutes, tossing occasionally, until golden and crisp in places. Get on with the rest of the dish in the next steps while you wait.

4. Add 2 tbsp of tahini and 1 tbsp of soy sauce to a large mixing bowl. Peel, then finely grate in 10g of ginger and 1 clove of garlic. Add 1 tsp of sugar.

5. Give everything a good mix and season to taste with a little more soy sauce if necessary.

6. Once the tofu is crisp in places, tip in ½ tsp each of cinnamon, allspice and cumin. Toss and fry for a further 1-2 minutes, then take the pan off the heat. Season to taste with salt.

7. Now, cook the noodles. Add 100g of noodles to a medium saucepan and tip in enough boiling water from the kettle to just cover them. Place the pan over a high heat and boil for 3-4 minutes, until soft but still with a slight bite.

8. While the noodles cook, thinly slice 3 spring onions.

9. When the noodles are ready, use tongs to transfer them into the bowl with the sauce. Add spring onions and 15g of the coriander – you’ll use the rest for garnish later. Toss everything together, and loosen with a splash of the noodle’s cooking water if necessary. The sauce should coat the noodles in a silky sauce.

10. Divide the noodles between bowls and spoon over the spiced tofu. Dress with the remaining 5g of coriander and serve.

Make this immunity-supporting vegan dan dan rice noodle dish the next time you’ve got a cold