Step 1

Sauté the garlic, the ginger and the chili flakes with the sesame oil.

Step 2

Add the carrots (sliced), stir fry for 2-4 minutes, then add the green beans (chopped in half), cook for another 3-4 minutes, and last the tinned mushrooms. Stir fry for another 5 minutes then transfer to a bowl.

Step 3

In a bowl combine all the ingredients to make the sauce except for the corn starch. Dissolve the corn starch with some water in a separate bowl.

Step 4

Add the liquids to the pan, heat it for a couple of minutes then stir in the corn starch mixture. Cook out the sauce until it thickens.

Step 5

Add stir fried veggies to the sauce and finally the tofu puffs.

Step 6

Stir well and cook for a couple of minutes.

Step 7

Serve straight away over some noodles or rice, topped with freshly chopped spring onions and chili.