1. Preheat the oven to 200 °C (400 °F).

2. In a bowl, combine the tofu, half of the sesame oil, soy sauce, salt, garlic salt, and ground pepper, if using. Place on a tray lined with parchment paper. Bake for 15 minutes, then turn over. Bake for 10 minutes more. Remove the mixture from the oven, add hoisin sauce, and mix. Keep warm.

3. In a non-stick pan, heat remaining oil and sauté onion, garlic, and ginger for 2 minutes.

4. Add coconut milk, chicken broth, and curry. Season to taste, mix, and bring to a boil.

5. Add broccoli, mushrooms, and noodles. Cover and cook for 3 minutes.

6. Mix gently.

7. Pour into bowls, adding the tofu, then garnish with sesame seeds, to taste. Serve immediately.

Chef’s secret

• For extra-crunchy tofu, wrap the block in a paper towel and place a weight on top for 10–15 minutes before slicing.