1.In a wok, heat half oil on high. Stir-fry tofu, onion, ginger and garlic for 3 minutes. Transfer to plate, cover and keep warm.
2.Add remaining oil to wok. Stir-fry capsicum for 2 minutes. Add sugar snaps and mushrooms, cooking for a further 1 minute until mushrooms start to wilt.
3.Return tofu to wok with sauce, water and seeds. Stir-fry 2 minutes to heat through.
4.Serve topped with bean sprouts and extra onion.
Chia seeds are a complete protein and rich in omega-3, making them a smart addition to meat-free meals.