Peel and finely slice the carrots. Slice the mange-tout and the radishes on an angle. Cut the tofu into small cubes. Wash the alfalfa sprouts and discard any that have started to turn. Wash and roughly chop the herbs.
Heat a wok and add a little olive oil. Add the carrots and a pinch of salt and sweat for 1 minute. Add a glass of water, cover and cook for 3 minutes. Add the mange-tout to the pan and season with salt. Next, add the radish and the beansprouts. Mix well and adjust the seasoning if necessary.
Finally, add the tofu, chopped herbs and 3 tablespoons of sesame oil.
Serve with a sprinkling of alfalfa sprouts.