Serves 2

Half a cake of tofu
2-3 tbs soy sauce
2-3 tbs sweet thai chilli sauce
clove of garlic
2×2 cm piece of fresh ginger
sweet thai chilli sauce

1-2 tbs oil
1 onion, sliced
1 zuccini, sliced
Half head of broccoli, cut into florets
Red pepper
Mung bean sprouts (if you like them)
Firm white mushrooms, sliced
Or whatever quick-cooking vegetables you have to hand

2 tbs cornflour
1 cup vegetable stock

Cut the tofu into chunks, put in a bowl and pour over a couple of tablespoons of soy sauce, sweet chilli sauce, a crushed garlic clove and a small piece of fresh chopped ginger. Stir and leave to marinate. The mixture doesn’t have to be totally covered, but if it looks dry, add more soy sauce.

Slice the vegetables while the tofu is marinading.

Put the oil into wok or large frying pan. Toss the vegetables into the oil over a high heat for a couple of minutes, then sprinkle in a tablespoon or so of water. Cover, lower the heat and leave to steam for a couple of minutes.

Drain the tofu and add the cornflour to the marinade. Stir in the tofu into the vegetables, allow to heat through, then pour the marinade over the it. Stir and add vegetable stock and continue cooking until the sauce thickens.

Serve with rice.