Umami Tofu, Mushroom & Broccoli Stir-Fry

• Meanwhile, chop broccoli (including stalk!) into small florets. Thinly slice carrot into half-moons.
• Trim and roughly chop green beans.
• Finely chop garlic.
• Cut firm tofu (see ingredients) into 2cm chunks.
• In a small bowl, combine umami paste, Asian BBQ seasoning and the water (for the sauce).

• When rice has 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate. • Return the large frying pan to high heat with a generous drizzle of olive oil.
• Cook sliced mushrooms, broccoli, carrot and green beans, tossing, until just tender, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Reduce heat to medium and add tofu and umami paste mixture, tossing until well combined, 1 minute. Season with pepper.