Ginger Soy Stir Fry

Serves 4

This is a great way to get loads of greens in without skimping on comfort, it’s perfect for midweek. The tofu goes gorgeously crisp in the sticky marinade and you can play around with the veg and use what you have. Serve it with rice, quinoa or noodles.

Mince the garlic. Peel and grate the ginger. Add them to a small bowl with the maple syrup, tamari, apple cider vinegar and 2 tablespoons of sesame oil and whisk together.

Pat the tofu dry and slice it into cubes. Place them in a shallow dish and pour over the marinade. Leave it to marinade for as long as you can (10 mins- 24 hours).

Chop the broccoli into florets and slice the spring onions, mushrooms and cabbage.

Add a tablespoon of sesame oil to a large pan on medium high heat. Add the tofu, leaving the marinade in the dish, and cook for about 5-10 minutes until browned on all sides. Then add the tofu back to the dish with the marinade.

Add all of veg to the pan, toss well and cook for another 5 minutes until starting to get tender.

Pour over the marinade and tofu, toss and then let it simmer for a few minutes until the liquid reduces.

In another pan, toast the sesame seeds until golden.

When the sauce has reduced, serve with the sesame seeds sprinkled on top.