Vegetarian stir-fry with tofu, broccoli and ginger-soy sauce

Crispy tofu, crunchy broccoli and a sweet, creamy ginger-soy sauce: this vegetarian stir-fry proves that a plant-based dish can be just as full of flavour as a stir-fry with meat. Light, quick and ready to serve.

Let's get started!

1. Pat the tofu thoroughly dry with kitchen paper and dust with the cornflour.
2. Heat 1 tbsp oil in your wok over high heat and fry the tofu for 5 to 7 minutes until golden brown and crispy on all sides. Remove from the wok and set aside.
3. Meanwhile, mix the soy sauce, sesame oil, rice vinegar and honey to make a sauce.
4. Heat the remaining oil in the wok and stir-fry the broccoli and carrot for 3 to 4 minutes until just tender.
5. Add the sugar snaps, garlic and ginger and stir-fry for another 1 to 2 minutes.
6. Return the tofu to the wok, pour over the sauce and mix everything together well. Let it heat through for 1 minute.
7. Divide between plates, sprinkle with sesame seeds and spring onions and serve immediately, optionally with rice or noodles.

Enjoy!

Tip

Press the tofu under a heavy object for 10 minutes before use: the drier the tofu, the crispier it will become in the wok.