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Crumble tofu onto a baking tray and bake at 200°C for 25-30 minutes until golden and crispy
Add garlic and ginger to a pan with oil and sauté for about 30 seconds until fragrant
Add the tofu along with doubanjiang, tamari and a splash of water, then simmer for a few minutes to thicken
Gently heat broth ingredients together without over boiling to prevent curdling
Cook noodles and any vegetables you are using
Mix the tare ingredients together thoroughly and divide between 2 serving bowls
Whisk the broth in with tare, add the noodles then top with tofu mince, spring onion, sesame seeds and chilli oil