Get your plant-based protein repair with this simple and oh-so-tasty stir fry that will probably be in your desk in simply quarter-hour.

Components

• 2 tbs sunflower or groundnut oil, divided
• 450g (3 cups) extra-firm tofu, cubed and patted dry
• 1 pink pepper, cored, seeded, and reduce into strips
• 2 massive carrots, peeled and reduce into matchsticks
• 100g (1 cup) mangetout
• 150g (2 cups) shiitake mushrooms, cleaned and halved
• 225g (1 1/2 cups) broccoli florets
• 2 tbs soy sauce, or low-sodium soy sauce
• 1 tbs rice wine vinegar
• 2 tsp sesame seeds, toasted

Technique

Step 1.
Preheat a wok over a average warmth till sizzling. Add 1 tbsp oil and swirl to coat the wok.

Step 2.
Add the tofu and stir-fry for two minutes, tossing sometimes. Slide out onto a plate.

Step 3.
Add the remaining oil to the wok adopted by the greens, stir-frying till simply tender to the chew, about 3 minutes.

Step 4.
Return the tofu to the wok together with the soy sauce and vinegar. Stir-fry for 1 minute.

Step 5.
Divide between plates and garnish with a sprinkle of sesame seeds.

Serves 4