Vegetable stir-fry with smoked tofu

Chop 80 g broccolini into bite-sized pieces and 40 g carrot into matchsticks.

Brush 80 g cremini mushrooms dry with a paper towel and quarter them; slice half a red bell pepper.

Quarter half a red onion, halve 4 spears of baby corn, and cut 90 g smoked tofu into bite-size cubes.

Stir together 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp hoisin sauce, 1 tbsp sriracha, 1 tsp cane sugar and a splash of toasted sesame oil; set aside.

Heat a non-stick pan over medium-high heat with 1 tsp avocado oil and saute the tofu 3 to 4 minutes until a little crisp; set aside.

Add another teaspoon of oil, the red onion and broccolini; saute a couple of minutes so they sear and take colour.

Add the mushrooms and carrots and saute a couple of minutes.

Add the red bell pepper and baby corn and saute another couple of minutes.

Add the stir-fry sauce and the tofu and saute about another minute, without overcooking or the vegetables go soggy.

Plate and serve with freshly steamed rice.