Marinated tofu

1. Crumble tofu with your fingers, squeezing out as much liquid as possible.

2. In a bowl, combine all marinade ingredients. Add tofu and toss to coat completely. Set aside.

Chop suey

1. In a large skillet set over medium heat, cook onions and garlic in oil for 2 minutes or until they begin to brown.

2. Add carrots and broccoli and continue cooking for 3–4 minutes, stirring occasionally.

3. Pour sauce mixture into skillet, then add cabbage, mushrooms and tofu. Continue cooking for 4–5 minutes.

4. Turn off the heat, add bean sprouts and mix.

5. Garnish with green onions and sunflower seeds.

Chef’s Secret:

• Use frozen carrots and broccoli if you don’t have fresh.

• For crispier tofu, fry in oil in a separate skillet before adding to chop suey.