Ingredients:

• 400 gm Tofu
• 100 gm Spinach
• 150 gm roughly chopped green beans
• 50 gm Carrots sliced
• 50 gm red pepper sliced
• 15 gm Asparagus
• 5 gm fresh Red Chillies (chopped)
• 30 ml sesame oil /vegetable oil
• 50 gm Spring onions
• 20 ml dark soy sauce
• 10 gm fresh grated Ginger
• 10 gm Garlic
• 25 gm cornstarch mixed with water

Method:

1. Dice tofu into cubes or rectangles
2. Arrange tofu on a lightly greased plate or butter paper and pop it into the oven. Bake for 15 minutes, flipping each piece of tofu midway through to ensure even cooking
3. Remove the tofu from the oven and prepare the vegetables
4. Add sesame oil to a large skillet over medium-high heat
5. Then add ginger , garlic and and cook for a minute. Add vegetables and toss
6. Cook for 2-3 minutes. Add soya sauce and a little water
7. When the sauce starts boiling, add corn starch , Then add the tofu and stir to coat
8. Cook the mixture for a minute, stirring often
9. Check seasoning. Add salt and pepper if required
10. Do not stir too much as it will break the tofu. Also keep cooking to minimum. The vegetables should be crunchy while eaten

Recipe courtesy of Chef Apoorv Bhatt