Gently heat 15 ml of the olive oil in small frying pan, add Knorr Vegetable Stock Pot and stir well until the stock melts. Remove from heat, add the soy sauce, mix well and leave the paste to cool for 5 minutes.
Toss the tofu cubes in the paste and then roll in the sesame seeds. Set aside for 15 minutes.
Heat the remaining oil in a wok or large frying pan over a high heat.
Add the tofu to the pan or wok with the ginger and garlic and cook, tossing occasionally, for about 3 minutes, until lightly browned. Remove tofu and set aside on kitchen paper.
Using the same pan or wok over high heat, add the bean sprouts, water chestnuts, mange tout and spring onions and toss for 2 minutes, until the mange tout are slightly wilted.
Add the tofu back with the vegetables and toss to combine.