Halve the tofu lengthwise and press firmly between two layers of kitchen paper or a clean tea towel. Crumble the tofu over a bowl with your hands until it resembles browned ground meat. Mix with starch and rapeseed oil.

Place the tofu crumbles in a hot, non-stick pan and fry over medium-high heat for 4 to 5 minutes without moving the pan, until the bottom is golden brown. Then, vigorously swirl the pan and fry for another 4 to 5 minutes, until the tofu is golden brown all over. Stir or swirl occasionally.

Meanwhile, wash the spring onions and slice them into thin rings, reserving the green parts for garnish. Peel and finely dice the garlic. Combine all the sauce ingredients.

Once the tofu is golden brown and slightly crispy all over, reduce the heat and add a teaspoon each of light and dark soy sauce. Stir-fry for one minute. Transfer the tofu to a bowl and return the pan to the stove.

Add the remaining oil, the white part of the spring onions, garlic, and chili flakes to the pan and stir-fry over medium heat for 30 to 60 seconds, until the garlic is lightly golden. Add the udon noodles and sauce to the pan. Mix well with tongs to ensure the sauce is evenly distributed. Cover the pan and stir-fry the noodles for 2 to 3 minutes, until tender.

Divide the udon noodles between two plates and garnish with tofu mince and the remaining spring onions.