Heat the oil in a tajine or large pan. When hot, chuck in the sesame seeds. After a few seconds, add iin the spring onions. Stir a few times. Then add in the chilies, ginger, mangetout, courgette, radish, beansprouts and bamboo shoots. Stir a few times. Then add in the tofu.
Allow to cook for a minute or so, then add the salt and lime zest. Mix in well, then add the tomatoes and lime juice.
Add a little water or stock, then squirt in the wasabi and umami. Spoon in the black bean sauce, hoisin and miso.
Bring to the boil, then reduce to low heat. Cover and cook for 10 minutes.
Serve and enjoy.

250 g smoked tofu, chopped into small pieces
1 teaspoon sesame seeds
3 spring onions, chopped finely
100 g mangetout or snow peas, chopped
1 handful of mung bean sprouts
6 small radishes (red and white if possible), chopped
1 small tin bamboo shoots, drained and chopped
1 courgette, chopped
Sesame oil
Salt
Lime zest
Lime juice
3 red chilies, chopped
1 knob of ginger, peeled and grated
1 teaspoon black bean sauce
1 teaspoon hoisin sauce with spring onion
1 squirt of wasabi paste
1 squirt of vegan umami paste
1 teaspoon miso
2 large tomatoes (preferably San Marzano), peeled and chopped