Tofu & Vegetable Stir-Fry

4 Servings

Preparation: 5-6 mins

Cooking: 10 mins

Calories per portion: 220

350g (12 oz) firm tofu, cut into bite-sized cubes

90ml (3 fl oz) light soy sauce

2 tsp finely grated ginger

2 garlic cloves, crushed

2 tsp sesame oil

1 tbsp sunflower oil (use spray oil to reduce fat content)

2 x 350g packs stir-fry vegetables

2 tbsp runny honey

2 spring onions, finely shredded

1 tbsp sesame seeds, toasted

Chinese egg noodles or rice, to serve

Place the tofu in a bowl. Mix together the soy, ginger, garlic and sesame oil, pour over the tofu and stir carefully. Heat the sunflower oil in a large non-stick frying pan or wok and, when hot, add the vegetables. Stir-fry for 2-3 mins, then add the tofu with the marinade.

Stir-fry for another 4-5 mins, add the honey and allow to cook for another minutes or two. Sprinkle over the spring onions and sesame seeds and serve hot with egg noodles or steamed rice

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