Vegan Stir Fry

Ingredients

• 16 ounces Extra Firm Tofu ((450g) Pressed)
• 3 Tbsp Sesame Oil (Divided)
• 2 1/2 cups Sugar Snap Peas ((200g))
• 4 Medium Bell Peppers (Red, Yellow, Orange and Green, Seeded and Sliced)
• 2 1/2 cups Cremini Mushrooms ((240g) Sliced)
• 1 1/2 cups Baby Corn ((200g) Chopped)
• 1/2 cup Spring Onions (Sliced)
• 1/4 cup Soy Sauce ((60ml))
• 1 Tbsp Toasted Sesame Oil
• 2 Cloves Garlic (Crushed)
• 1 Tbsp Fresh Ginger (Minced)
• 1/4 tsp Red Pepper Flakes
• 1 Tbsp Rice Vinegar
• 1 Tbsp Maple Syrup
• 2 Tbsp Light Brown Sugar
• 1 Tbsp Cornstarch
• Sesame Seeds
• Spring Onions (Chopped)
• Basmati Rice

Instructions

1. 1

   Press the tofu for 30 minutes. It's ideal if you have a tofu press, but if you don't then place the tofu onto a plate with another plate on top and then place something heavy on top of that like a heavy pot. Let it press for 30 minutes to get rid of as much water as possible.

2. 2

   While the tofu is pressing prepare your veggies and mix up your stir fry sauce by adding all the sauce ingredients to a measuring jug and whisking together until mixed.

3. 3

   When the tofu has finished pressing, cut it into cubes.

4. 4

   Add 2 tablespoons of sesame oil to a wok and heat it on medium heat. When it's hot add the tofu cubes and fry them until the tofu is golden brown. Then remove the tofu from the wok.

5. 5

   Add 1 tablespoon of sesame oil to the wok and add chopped sugar snap peas, bell peppers, mushrooms and baby corn and stir fry for a few minutes until the veggies are soft but still firm.

6. 6

   Add tofu and chopped spring onions and pour over the sauce. Stir fry for a couple of minutes until the sauce has thickened.

7. 7

   Serve over rice, topped with a sprinkle of sesame seeds and chopped spring onions.