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Crumble tofu onto a baking tray, add msg and tamari, mix until evenly coated then bake at 200°C for 25-30 minutes until golden and crispy
Add the tofu to the bowl with the doubanjiang and mix until everything is coated
Divide all the sauce ingredients evenly between 4 large pots then add a nest of noodles to each pot
Top with pak choi, carrots, chilli, spring onion and tofu then seal each pot and store in the fridge for up to a week
When ready to eat, pour over boiling water to just cover the ingredients, cover with a lid and let steam for 5-10 minutes until the noodles are soft, stir and enjoy