2. Peel and grate ginger. Whisk together with 1/2 lime zest and juice (wedge remaining), 2 tsp sugar, 1 1/2 tbsp soy sauce, 2 tbsp water and 1 tbsp oil. Set aside.
3. Heat a frypan over medium-high heat with 1 tbsp oil. Cut broccoli into florets. Slice capsicum. Trim and halve snow peas. Add to pan as you go. Cook for 5 minutes until tender. Add bean shoots and toss. Season to taste with soy sauce and pepper. Remove from pan.
4. Dice tofu and coat with 1/2 tbsp soy sauce. Add to pan with 1/2 tbsp oil. Cook turning for 4-5 minutes until golden.
5. Divide rice, tofu and veggies among plates. Spoon over dressing to taste.
Add garlic to the vegetables if you have some handy!
For extra crispy tofu, dust the cubes in cornflour before cooking in the pan.
Green tea, 2 bags
Red capsicum, 1
Snow peas, 1/2 bag (125g)*
Bean shoots, 1 bag (200g)
Silken tofu, 2 packets
FROM YOUR PANTRY
Oil (for cooking), pepper, soy sauce (or tamari), sugar (of choice)