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First, make the teriyaki sauce by mixing the soy sauce, brown sugar, garlic, ginger, sesame seed oil, honey, mirin (or rice wine vinegar), and cornflour mixture together in a small bowl. Stir well so that all the ingredients combine evenly.
Next, add 3 tablespoons of soy sauce and 50g of cornflour to two separate bowls. Dice your tofu, then dip each piece in soy sauce, then cornflour, making sure each bit is coated before setting aside.
Heat the coconut oil in a non-stick pan or wok, then add coated tofu to pan to cook, stirring and flipping every 1-2 minutes, until crispy and golden brown. Remove and set aside.
Boil a large saucepan of water and cook your egg noodles according to pack instructions.
Then, heat remaining coconut oil in pan and add the carrot and broccoli. Stir fry for 5 minutes, 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, add the drained 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.