1. Heat a large wok or frypan over medium-high heat.
2. Add the oil and tofu and stir fry for 5 minutes until starting to colour.
3. Add garlic, ginger, chilli and beans. Stir fry for 3 minutes.
4. Stir through the rice wine vinegar, honey (optional) and VEGEMITE. Cook for 2 minutes.
5. Stir through basil leaves.
6. Serve with jasmine rice.
– You can swap tofu for your choice of chicken, beef or prawns (500g)