Cut zucchini, carrot and spring onion into slices. Dice paprika, tofu and pineapple. Cut the broccoli into equal pieces.
Mix the corn starch in a small bowl with 1 tablespoon of cold water until smooth. Then mix with all other ingredients of the sauce. After that put everything into a saucepan and bring to the boil over a low heat. Remove the sauce from the heat and keep ready.
Put the soy oil in a high heat wok or pan. Fry the carrot, spring onion, paprika, tofu and broccoli for 3-4 minutes, stirring constantly. Then add zucchini and pineapple for another minute. Then stir in the sauce, boil down for half a minute and then take everything off the heat.
Serve with rice or rice noodles.