Vegetables and tofu stir-fry

• 350 g firm tofu
• 1 small broccoli
• 2 red chillies
• 2 carrots
• 4 green onions
• 8 paris mushrooms
• 3 cloves garlic
• 2 Tablespoons vegetable oil
• 1 Tablespoon grilled sesame oil
• 1 Combawa lemon
• 6 ml soya sauce
• Salt
• Pepper

Sponge the tofu with kitchen towel and cut in regular cubes. Peel and chop garlic and onions. Wash the brocoli florets. Wash and slice the mushrooms. Peel and slice the carrots. Clean the red chillies, remove the seeds and cut them in small pieces. In your non-stick TEFAL wokpan, heat vegetable oil and sesame oil on high heat. Fry the tofu cubes and the chopped chilli until they're brown. Take out the tofu and reserve. On medium heat, slightly brown the onions, carrots, mushrooms, garlic and broccoli. Cook for 6 minutes. Add the cubes of tofu and soya sauce. Leave to cook for a few more minutes, continue to mix. Sprinkle the Combawa juice. Serve immediately with white rice or quinoa. Enjoy !