200g firm tofu
3 tbsp teriyaki sauce
1 red pepper, deseeded and cut into thin strips
4 spring onions, cut into thin strips
250g pouch long-grain or basmati rice
Place tofu between two pieces of kitchen paper and put heavy weight on top. Leave for at least 10 minutes to remove excess water, then cut into bite-size cubes.
Put the cubes in a bowl, stir in 1 tbspn teriyaki sauce until the tofu is coated.
Heat 1 tbspn rapeseed oil in wok or fry pan over a high heat and add tofu. Reduce heat slightly and cook for 3-4 mins, turning occasionally, until lightly browned.
Add the pepper, most of the spring onions. Cook for 2-3 mins until soft, stir in rest of teriyaki sauce. Remove from heat.
Meanwhile, cook the rice according to the packet instructions. Divide between two plates and serve the stir- fry on top, garnished with spring onions.
Extracted from VeganEasy by Denise Smart (Ebury Press, £15)