Crispy Tofu with Summer Greens

How to make it

1. Pat the tofu dry, then toss with cornflour and a pinch of salt until evenly coated.
2. Heat a film of oil in a large frying pan over medium-high heat. Add the tofu and cook for 6–8 mins, turning occasionally, until golden and crisp on all sides. Transfer to a plate.
3. In the same pan, add the remaining ½ tbsp oil and the crushed garlic. Cook for 30 secs, then add the broccolini and snow peas with a splash of water. Stir-fry for 2–3 mins until just tender.
4. Return the tofu to the pan, then add the gluten-free soy sauce, oyster sauce and sesame oil. Toss gently to coat everything in the glaze. Cook for 1 min until warmed through.
5. Serve scattered with coriander and sesame seeds, with lime wedges on the side for squeezing.