1: Prep all the veg & tofu; drain tofu, slice in half & wrap in a clean tea towel, then place under something heavy for about 7-10 mins to draw out liquid.
2: Spiralize the courgette & carrot; cut asparagus & broccoli into bite-sized pieces; slice shiitake mushrooms in half.
3: Finely dice the ginger, chilli & garlic, and slice up the spring onion.
4: Cut tofu into bite-sized cubes and marinate in coconut aminos for 5 mins.
5: Heat up a large wok and add a little sesame oil; flash fry mushrooms for 5-8 mins until caramelised, then set aside.
6: In a smaller frying pan, heat some more sesame oil and fry the marinated tofu until crispy.
7: Start stir frying in the wok with ginger, chilli & garlic for 1 minute, then add courgette & carrot noodles, broccoli, and asparagus sequentially.
8: Season with tamari, then add the bean sprouts and return mushrooms to the wok.
9: Sprinkle over sesame seeds; once everything is just cooked, serve topped with crispy tofu and a sprinkling of sesame seeds and spring onion.
