Sweet Chilli Tofu Stir-Fry

• Meanwhile, thinly slice carrot and zucchini into half-moons. 
• Thinly slice capsicum.
• Pick and thinly slice mint leaves.
• Cut plain tofu (see ingredients) into 2cm chunks.
• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, zucchini and capsicum, tossing, until tender, 3-4 minutes.
• Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Remove pan from heat.
• Return veggies to pan, then add sweet chilli mixture, tossing to combine.