Use tofu as a plant-based protein for a stir fry. Quick to cook, the secret is preparing the ingredients before cooking commences!
Many thanks to AGA Specialist Dawn Roads for this lovely recipe.

Serves 2
175g firm tofu
Marinade:
1 tbsp rape seed oil
1 red chilli, finely chopped
1-2 garlic clove, grated
1½ cm fresh ginger, grated
2 tbsp maple syrup
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame seeds
1 tbsp rape seed oil
1 red pepper, sliced
50g mushrooms, sliced
2 carrots, cut into ribbons with a vegetable peeler
1 courgette, cut into ribbons with a vegetable peeler
4 spring onions, cut into diagonal slices
50g cashew nuts
150g noodles, cooked or ready-to-wok
Garnish:
Slices of red chilli
Sesame seeds
Coriander
1. Cut the tofu into cubes. Mix the marinade ingredients together and marinate the tofu for 30 minutes.
2. Drain the tofu well and reserve the marinade.
3. Place a tablespoon of oil into a pan, the AGA 24cm Cast Aluminium Sauté Pan is ideal for this, and heat on the induction hob on a medium setting. Add the drained tofu cubes and fry until browned on all sides.
4. Increase the heat and add the sliced red pepper and mushrooms. Then add the carrot and courgette ribbons, stir fry until beginning to soften, then add the spring onions, cashews and noodles. Stir fry for a minute then add the reserved marinade.
5. Stir fry until everything is heated through. Garnish with slices of chilli, sesame seeds and fresh coriander.