- Grating the tempeh is easy and a uniform approach, but you can also crumble it by hand if you prefer a chunkier texture.

- Firm tofu works too - just crumble it, toss in the same marinade, and bake until crisp. Or check out the tofu version in the app!

- The spice level depends on how much chilli crisp (or chilli oil) you use - add more or less depending on how fiery you like it.

- Use the noodle cooking water a little at a time until the sauce coats the noodles but isn’t watery.

- Stir fry pak choi, spinach or edamame with sesame oil and garlic and serve on the side

- Best eaten fresh, but leftovers can be reheated with a splash of hot water to loosen the sauce.