1In a wok, heat half oil on high. Stir-fry tofu, onion, ginger and garlic 3 mins. Transfer to a plate, cover and keep warm.
2Add remaining oil to wok. Stir-fry capsicum 2 mins. Add sugar snaps and mushrooms, cooking a further 1 min.
3Return tofu to wok with sauce, water and seeds. Stir-fry 2 mins to heat through. Serve topped with bean sprouts and extra onion
Photo: Bauer/Brett Stevens