Bring a pan of water to the boil, then drop in the broccoli and allow to simmer for a couple of minutes, just until it has lost its rawness. Don’t cook for any longer, as it’s good with a bit of a bite.
Remove your broccoli with a slotted spoon, keeping the pan of water on the heat. Drop in your noodles and cook for 6–8 minutes, until they are soft, with a tiny bit of bite. Drain, then run cold water over them to cool them and stop them sticking.
Put the shredded cabbage into a bowl and add a big pinch of salt, 1 tablespoon of rice vinegar and 1 tablespoon of maple syrup. Scrunch it all together with your hands for a minute, then put to one side. Wash your hands, as they will be purple from the cabbage.
Heat a non-stick frying pan and add a splash of oil. Once it’s hot, add the tofu and let it sizzle, turning it until every side is crisp. Toss in the sesame seeds and stir to coat, then take the tofu out of the pan, set aside for later and put the pan back on the heat.
Add another little splash of oil and the spring onions, and cook for a few minutes until softened. Add the remaining tablespoon of vinegar and 2 tablespoons of maple syrup along with the sesame oil, soy sauce and lemon juice. Leave on the heat for 30 seconds or so, until it thickens to a sweet, warm dressing.
Pop the drained noodles into the pan and stir around to coat them in the sticky dressing. Divide between two bowls and top each one with a handful of pickled cabbage, half the tofu and broccoli, a sprinkling of sesame seeds and some chopped coriander.