TOFU STIR FRY

Serves 2

1. Drain and cut 400g firm tofu (not the silken variety) into 4cm cubes. Blot dry with kitchen paper. Toss in 3 tbsp cornflour. Season.

2. In a wok or frying pan, fry tofu in 2 tbsp oil for 5 mins until golden on all sides. Transfer to a plate.

3. Add 1 chopped garlic clove and 1 tsp chopped ginger. Fry for 1 min.

4. Add 300g broccoli, 150g mange tout and 150ml water for 5 mins, stir-frying until just tender.

5. Return tofu to pan and stir in juice of 1 lemon, 2 tsp honey and 2 tbsp Chinese rice wine vinegar.

6. Heat 250g microwave steamed rice pouch according to pack. Serve with stir fry.