Stir Fry Vegetables with Tofu

Ingredients
1 tbsp peanut oil
200 g tofu
1 onion, diced
4 cloves garlic, diced
1 nob of ginger, finely sliced into stick
1 capsicum, chopped
1 broccoli (or broccolini), chopped

1 large mushroom, sliced

1 carrot, halved and sliced

Sauce

2 tbsp soy sauce
1 tsp sesame oil
1 tsp corn flour (must add to cold liquid, not hot)
2 tbsp vinegar (mirin, rice malt, apple cider vinegar or white wine)

2 tbsp rice malt syrup (optional)

1 vegan XOX chicken/beef/vegetable stock cube

1/4 cup boiling water


Method

Sauce

1) Mix the soy, oil, cornflower, vinegar and syrup together. 

2) Mix the stock cube and water separate, then add the 1/4 cup stock to the sauce.

Fry
1) Fry off the onion, garlic and ginger until browned and aromatic. 

2) Add the tofu and fry until brown.

3) Add the mushroom with a dash of the sauce, fry. 

4) Add the broccolini, a bit of the stock, and fry. 

5) Then carrots and the capsicum and fry off with remaining sauce.

7) Serve with rice or mix in hokkien noodles & enjoy.