Prawn Wontons, Tofu & Soy Garlic Veggies

• Meanwhile, trim green beans. • Thinly slice carrot into sticks. • Cut plain tofu (see ingredients) into 2cm chunks.

• 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 frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, until tender, 4-5 minutes. • Add remaining garlic and cook, until fragrant, 1 minute. • Remove pan from heat, add baby spinach leaves and half the soy sauce mix and toss to combine. Transfer to a bowl and cover to keep warm.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook prawn & chive wontons until starting to brown, 1-2 minutes. • Add the water (for the dumplings) (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. Transfer to a plate.

• In a medium heatproof bowl, combine a pinch of chilli flakes (if using), remaining soy sauce mix, the honey and a pinch of salt and pepper. • Wipe out and return frying pan to a high heat with a drizzle of olive oil (2 tbs for 2 people / 1/4 cup for 4 people), cook until just smoking, 30 seconds, then carefully pour the oil over the soy-chilli mixture.