Crumble the tofu into small pieces and tip into a large bowl, along with half of the gochujang paste and the soy sauce. Mix well, then sprinkle over 2 tablespoons of the cornflour (if cooking for 2) and mix again. Set aside.

Finely slice the red pepper. Heat a drizzle of vegetable oil in a large frying pan over a high heat. Once hot, add the sliced red pepper to the pan and fry for 4–5 minutes until cooked. Remove from the pan and set aside on a plate.

Return the pan to a medium–high heat and add the tofu. Fry for 5 minutes, then add the sesame seeds and continue to cook for 2–3 minutes more until the tofu is golden and crispy. NB - You will need to do this in batches if cooking more than two portions.

Meanwhile, cook the macaroni in a large saucepan of boiling water for 8–10 minutes until tender.

To make the sauce, crumble the stock cube into a small bowl and grate in the plant-based cheese. Add the nutritional yeast and plant-based cream, along with the remaining 1⁄2 tablespoon of cornflour and remaining gochujang paste. Stir in 150ml boiling water if cooking for 2 and season with salt and pepper.

Once the macaroni is cooked, loosely drain and return it to the saucepan. Pour over the sauce and cook over a low heat until the sauce has thickened slightly. Add the cooked pepper to the pan and stir through. Finely slice the spring onions.

Serve the macaroni in bowls, topped with the crispy tofu and spring onion slices.