1. Separate the broccoli florets. Cut them into half vertically if too big. Keep them in a bowl of water. Shred cabbage. Chop garlic. Cut beancurd into ¾ inch cubes.

2. Heat 1 tsp oil in a non-stick pan. Add the beancurd and grate ginger over it. Add salt and half the black pepper powder. Cook for a few minutes.

3. Heat 1 tsp oil in another non-stick pan. Add garlic and sauté for a minute. Add broccoli, cabbage and torn pak choy.

4. Toss the beancurd cubes so that they get cooked evenly from all sides. Toss the greens and add a little water. Toss again and add salt and remaining black pepper powder.

5. Add soy sauce and toss again. Cook the greens for 3-4 minutes. Switch off the heat and add lemon juice to the beancurd. Toss the greens once more and transfer into a serving dish and spread.

6. Place the beancurd over them and serve hot.