We cut the tofu into small cubes.

In a bowl mix the soy sauce, water, rice vinegar, and a bit of sriracha sauce. Add the tofu cubes, marinate for 30 minutes.

We wash and dry the pak choi, steam for 5 minutes, and cut.

We wash the snow peas, clean the shiitake, and peel the carrot. We cut everything.

Chop the red chili into rings.

In a wok or in a large frying pan, put a bit of sunflower oil and heat.

When the oil is hot, add the shiitake and carrots and sauté for 3 minutes.

Add the snow peas, the chili, and the drained tofu cubes and sauté for a couple of minutes.

Season with a soy sauce and a pinch of black pepper and serve with basmati rice as a side dish.