Quick Hoisin Tofu & Veggie Stir-Fry

• Meanwhile, roughly chop Asian greens. • Cut lemon (see ingredients) into wedges. • Cut firm tofu into 1cm chunks. • In a medium bowl, combine the plain flour and a pinch of salt. Add tofu, gently tossing to coat. • In a small bowl, combine hoisin sauce, soy sauce mix, the brown sugar, a squeeze of lemon juice, half the sesame seeds and a small splash of water. • In a second small bowl, combine garlic aioli, remaining sesame seeds and a small splash of water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and broccoli mix, tossing, until softened, 4-5 minutes. • Add Asian greens and cook until softened, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a good drizzle of olive oil. When oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove from heat, then add hoisin mixture. Stir, then return cooked veggies to pan, tossing to coat. Season with pepper.