180 grams lock firm tofu pressed and cut into 1 centimeter cubes
1/2 cup soy sauce
2 tablespoons olive oil
2 cup mushrooms sliced
1 zucchini sliced thin
1/2 yellow pepper sliced in cubes
1/2 red pepper sliced in cubes
1 cup baby spinach leaves
salt and pepper
In a wok or a large skillet, pour the olive oil and cook the mushrooms. When they are tender add all the rest of the vegetables but baby spinach.
Add the cubes tofu, over high heat and let cook for more 5 minutes, stirring frequently.
Puor the soy sauce and stir.
Season and cook for just a few minutes more, vegetable sould be tender but not soft.
Add baby spinach leave and serve.