Finely chop the onion, cut up the carrots, cut the courgette and pepper into strips and dice the tofu. Roast the sesame seeds in the hot wok and put them to one side. Heat the oil in the same pan, add the diced tofu and a teaspoon of Creamy Vegetable concentrate Savoury Stock. After lightly browning it, remove the tofu and keep it hot. Pour two spoons of oil into the wok plus a clove of garlic and the onion. Gradually add the vegetables starting with the carrots and broccoli, followed by the pepper and lastly, the courgette. Now add the rest of the cup of Creamy Vegetable concentrate Savoury Stock. Cook for 6-7 minutes so that the vegetables are still crunchy. Add the basil, tofu, sesame and finish cooking for a couple of minutes.
