For the crispy tofu, add soy sauce and cornflour to two separate bowls. Dice your tofu, dip each piece of tofu in soy sauce, then dip into cornflour, make sure each piece is coated in cornflour and then set aside.

Heat olive oil in a non-stick pan or wok, then add coated tofu to pan. Cook tofu, stirring and flipping every 1-2 mins, until crispy and golden brown, then remove and set aside.

Meanwhile, boil a large saucepan of water and cook noodles according to packet instructions.

Heat remaining coconut oil in pan, then add carrot and broccoli. Stir fry for 5 mins, until slightly soft, then remove from pan.

Add teriyaki sauce to pan, cook on a low heat until sauce starts to bubble and thicken. Once you’re happy with the consistency of the sauce, drain and add egg noodles to pan. Toss noodles to coat in teriyaki sauce, then add in carrot and broccoli and toss to combine. Divide teriyaki noodles between 4 meal prep boxes, serve crispy tofu on top and garnish with spring onions.