Veggie tofu stir-fry

Tofu is a great plant-based source of protein that’s quick to cook and takes on loads of flavour. It’s rich in zinc, which is important for immunity.

Serves 4 • Prep 5 mins • Cook 10 mins

5tbsp vegetable oil

2 medium free-range eggs, beaten Bunch spring onions, finely sliced, plus extra to garnish

4tbsp plain flour

½tsp five-spice powder

280g block firm tofu – we used The Tofoo Co’s, cut into bite-size cubes, then patted dry to remove moisture 1tbsp sesame oil

100g trimmed green beans, cut into thirds

200g baby leaf greens, washed, thick stems discarded and leaves sliced 2 pak choi, cut in quarters or halves For the dressing:

2 garlic cloves, finely grated

1tsp ginger, peeled and grated

3tbsp sesame oil

2tsp low sodium soy sauce

1tsp chilli oil

Juice ½ lime, plus wedges to serve

1 Heat 1tbsp vegetable oil in a large, non-stick frying pan or wok. In a bowl, combine the beaten egg with 2tbsp water and half the spring onions. Pour into the frying pan and tilt to the edges. Cook for 2 mins until set. Set aside to cool, then roll up and slice into thin strips.

2 Mix the flour and five-spice powder with seasoning then toss the tofu in it to coat.

3 Heat the remaining vegetable oil and the sesame oil in the pan or wok, then fry the tofu for a few minutes on each side until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

4 Add the green beans and greens to the pan and cook for 5 mins, stirring regularly until lightly charred and starting to soften. Add the pak choi and cook for a further 5 mins.

5 Whisk together the dressing ingredients and add half to the wok with the tofu and egg; toss together. Transfer to plates and spoon over the remaining dressing. Garnish with extra spring onion and lime wedges. Per serving: 338 cals, 43g fat, 7g sat fat, 15g carbs >>