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.