Cut the tofu into 1-inch cubes and marinate for at least 30mins, giving it a good stir to make sure the marinade covers each cube well.
Trim the tenderstem broccoli and steam for four to five minutes.
Blanch the frozen edamame for three mins in boiling water.
In a large heavy based pan, heat on a high setting until smoking, place the tofu into the pan and keep the left over marinade for the noodles.
When the tofu starts to stick, add a glug of olive oil into the pan and continue to cook until golden brown and the edges and any broken pieces become crispy.
Drain the noodles and rinse well then place into the left over marinade, mix well and place into two serving dishes.
Divide the broccoli into the bowls and sprinkle on the edamame beans.
Finally add the cooked tofu and sprinkle with the sliced spring onion.