Ingredients

Step by step

1. First drain and press the tofu so that it can take on the flavours of the marinade. Wrap the tofu in several layers of kitchen paper, then press between 2 plates (adding a food tin as a weight) for at least 10 minutes. Change the paper if it gets soaked through.
2. For the marinade, combine the tamari or soy, syrup and pepper in a bowl. Dice the pressed tofu, toss it in the marinade and leave to stand while preparing the veg.
3. Heat the olive oil in a wok or large frying pan over a high heat and stir-fry the garlic, ginger, cashews and spring onions for 1 minute, then add the carrot and red pepper, stir-frying for another minute.
4. Add the green beans and baby corn and stir-fry for 1 minute before adding the tofu and marinade. Stir-fry for 1 minute, then reduce the heat, cover and cook for 3-4 minutes (cooking at a lower temperature helps to retain more nutrients).
5. Remove the lid and increase the heat, add the pak choi and stir-fry for a final 1-2 minutes until all the vegetables are cooked but still retain a crunch (al dente). Taste and season with more tamari or soy sauce, if required. Serve with rice.
   Tip

   To make gluten-free, use tamari, not soy.