Sweet-Soy Tofu & Plum Sauce

• Meanwhile, trim baby broccoli. • Thinly slice zucchini into sticks. • Pat dry firm tofu (see ingredients) and cut into bite-sized chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook baby broccoli and zucchini, tossing, until tender, 4-6 minutes. • Add remaining garlic and baby spinach leaves and cook until just wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

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

• Meanwhile, in a large bowl, combine tofu, sweet soy seasoning, cornflour and a pinch of salt and pepper.

• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook, tossing occasionally, until browned and warmed through, 3-5 minutes. • Add sauce mixture, tossing, until combined, 1 minute.

TIP: Add a drizzle more olive oil if necessary!