Lemongrass Tofu Stirfry

Cut the courgette into slices and the broccoli into small florets – you want them to be able to cook quickly.

Mix the garlic, ginger, lemongrass, lemon juice and soy sauce together.

Cut the tofu into even sized chunks. Add to a non-stick fry pan on a high heat and stir often to stop the tofu sticking.

Once the tofu is lightly browned add the vegetables, and 2 tablespoons of water. ‘Steam fry’ the vegetables, stirring continuously, for a few minutes until they are cooked but still quite firm.

Add the sauce, stir it through the tofu and vegetables, and cook for a minute to heat the sauce through.

Serve and enjoy!