200g/7oz broccoli stalks (or green beans, sugar-snap peas or any other firm green vegetable), sliced
1 carrot, peeled and cut into long batons
1 large red chilli, finely sliced
1 tsp chilli bean sauce (toban jiang)
2 garlic cloves, finely sliced
1 tbsp hoisin sauce
2 pickled jalapeños, finely sliced, or 8–10 pieces of presliced jalapeños (depending on how spicy you like your food)
1 tsp rice vinegar
1 tsp sesame oil
1 tbsp light soy sauce
1 tsp sugar
2½ tbsp vegetable oil
100ml/3½fl oz vegetable stock
100g/3½oz firm tofu, cut into batons