1.Cook noodles according to packet instructions.

2.Preheat oven to 190 C and wrap your firm tofu in an absorbent towel. Set something heavy on top - like a cast iron frypan - to press out extra moisture for 5 minutes.

3.Unwrap tofu and cut into small cubes. Next heat a large oven-safe metal or cast iron frypan over medium heat. Once hot, add a small amount of oil and the tofu. Sauté for 5 minutes, flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.

4.Transfer pan to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. The longer it bakes, the firmer it gets. I found the 15-minute mark to be about right.

5.While tofu in oven, wash the carrot, capsicum and broccoli and dice with the onion into small pieces (discarding capsicum seeds and stalk).

6.Heat half the oil in a pan and add the onion and ginger. Gently cook.

7.Add carrot and capsicum to pan and cook for 2 to 3 minutes.

8.Add corn and broccoli and continue to cook for 3 to 5 minutes.

9.Add the cooked noodles and oyster sauce. Stir to heat through.

10.Crack the eggs into a bowl and whisk.

11.In a separate fry pan, add the remaining oil. When the oil is hot, add the whisked eggs and cook on moderate heat until just set.

12.Remove eggs from fry pan, roughly chop and stir through the noodles, vegetables, tofu and season with oyster sauce

13.Serve warm.