• Trim baby broccoli and halve any thicker stalks lengthways. • Slice zucchini into sticks. • Cut Japanese tofu (see ingredients) into 2cm chunks.• Finely chop garlic. • In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

•When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Remove pan from heat and add the soy ginger mixture, turning tofu to coat. 

• Divide soy-ginger glazed tofu and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan to serve. Enjoy!