This speedy stir-fry is a weeknight hero. Packed with organic tofu, fresh ginger, pak choi and crunchy bean sprouts, it's a nourishing plant-based meal that comes together in just 20 minutes. The key is having everything prepped before the wok gets hot!

Ingredients (serves 2)

• 325g Clean Bean Plain Firm Tofu, cubed
• 2 heads Pak Choi, leaves separated
• 1 thumb-sized piece Fresh Ginger, grated
• 2 cloves Garlic, minced
• 250g Green Beans, trimmed
• 200g Sky Sprouts Mung Bean
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp coconut oil or vegetable oil for frying
• 1 tsp chilli flakes (optional)
• Cooked rice or noodles to serve

Method

1. Press the tofu between kitchen paper for 10 minutes to remove excess moisture, then cut into 2cm cubes.
2. Heat the oil in a wok or large frying pan over a high heat. Add the tofu and fry for 5–6 minutes, turning occasionally, until golden on all sides. Remove and set aside.
3. In the same pan, add the garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the green beans and stir-fry for 3 minutes, then add the pak choi and cook for a further 2 minutes.
5. Return the tofu to the pan, add the mung bean sprouts, soy sauce and sesame oil. Toss everything together over the heat for 1–2 minutes.
6. Serve immediately over rice or noodles, with chilli flakes if you like a little heat.

Tips & Variations

For extra smokiness, try Taifun Smoked Almond & Sesame Tofu instead. Add Courgettes or Broccoli to bulk it out further.