Easy Sweet Soy Tofu & Veggie Noodles

• Meanwhile, thinly slice zucchini into half-moons. Finely chop garlic. Cut Japanese tofu into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini and broccoli & carrot mix, until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and set aside.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes. • Reduce heat to medium and add cooked egg noodles, veggies, Asian stir-fry sauce, the soy sauce, brown sugar and water, stirring to combine, 1 minute. Season to taste.