Double Umami Tofu & Green Bean Stir-Fry

• Meanwhile, trim and roughly chop green beans. • Thinly slice carrot into half-moons. • Thinly slice spring onion diagonally. • Cut Japanese tofu into 2cm chunks. • In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce and water (for the sauce).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. Cook in batches if your pan is getting crowded. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans and carrot, tossing regularly, until tender, 4-5 minutes. • Return tofu to pan then add sauce mixture and spring onion, tossing, until well combined, 1-2 minutes.