Ginger tofu stir-fry
1 tbsp soy sauce
1 tsp honey
1 clove garlic, thinly sliced
5g fresh ginger, cut into thin batons
50g firm tofu, drained, cut into large matchsticks
90g courgette, cut into large matchsticks
75g red bell pepper, cut into large matchsticks
50g baby buk choy, sliced lengthways
55g cooked jasmine rice
Combine sauce, honey, garlic and ginger in a small bowl; add tofu, turn gently to coat.
Lightly spray a wok with oil and heat over high heat.
Add drained tofu (reserving marinade); stir-fry for 2 mins or until tofu is browned.
Remove from wok.
Add courgette and bell pepper to wok; stir-fry for 2 mins or until just tender.
Add buk choy, reserved marinade and tofu; stir-fry for 1 minute or until buk choy has just wilted. Serve with rice.
Top with coriander, if you like.