Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It’s perfect when you need a quick and easy family meal
Prep:15 mins
Serves 4
3 tbsp low-sodium soy sauce1½ tbsp honey1 tbsp white wine vinegar300g tofu, cut into chunks2 tbsp sunflower oil2 garlic cloves, sliced 2cm piece ginger, sliced2 carrots, sliced into thin batons300g broccoli, cut into small florets1 red pepper, sliced into strips1 tsp cornflour
STEP 1Stir together the soy sauce, honey and vinegar in a bowl, then set aside.STEP 2Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.STEP 3Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.STEP 4Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.
