Double Umami Tofu & Pea Pod Stir-Fry

• Meanwhile, trim and roughly chop pea pods. 
• Thinly slice carrot into half-moons. 
• Roughly chop Asian greens. 
• Thinly slice long chilli (if using) and spring onion. 
• Cut Japanese tofu pieces into quarters.
• In a small bowl combine plant-based Asian 
mushroom sauce, the brown sugar, vinegar, 
soy sauce and a splash of water.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook carrot and pea pods, until tender,
4-5 minutes. Transfer to a plate. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook tofu, tossing, until browned, 3-4 minutes. 

• Reduce frying pan heat to low, then add the sauce 
mixture and return veggies to pan.
• Add Asian greens and toss until wilted and 
combined, 1-2 minutes. Season to taste with salt
and pepper.