Soy & ginger tofu stir fry with mixed greens

Serves 2

60ml soy sauce 2cm piece fresh ginger, peeled and grated ½ red chilli, finely chopped 1 clove garlic, chopped Juice and zest of 1 lime 300g tofu, cubed 2 tbsp olive oil 1 leek, sliced 70g kale 1 courgette, sliced IN A small bowl, mix together the soy sauce, ginger, chilli, garlic, lime juice and zest. Pour over the tofu and leave to marinate for at least 30 minutes. Heat half the olive oil in a frying pan; add the leek and cook for 5 minutes until soft. Next, add the kale and courgette and a splash of water. Cook for a further 3-4 minutes. Meanwhile, heat the remaining 1 tbsp of olive oil in a small pan and cook the tofu with its marinade on a high heat for 3-4 minutes until it starts to brown. Next, put the tofu and remaining marinade in the pan with the vegetables and mix everything together. Serve with cooked brown rice or wholemeal noodles.