NZ Spiced Tofu & Veggie Stir Fry

• Trim and halve green beans. Halve any thicker stalks of baby broccoli lengthways. Thinly slice carrot into half-moons. • Meanwhile, cut firm tofu (see ingredients) into 2cm cubes. In a medium bowl, place tofu, Southeast Asian spice blend, the plain flour, the salt and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 3-4 minutes. Transfer to a paper towel-lined plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 3-4 minutes. Transfer to a paper towel-lined plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add green beans, broccoli and carrot and cook until tender, 4-5 minutes.

• Add remaining garlic, and cook until fragrant, 1 minute. • Remove pan from heat, add hoisin sauce, soy sauce, vinegar, brown sugar and a splash of water. Cook, stirring, until combined, 1-2 minutes.