Home
Recipes
rice

Spicy stuffed calamari

Spicy stuffed calamari

10 minutes

Beef-and-lettuce wraps with sweet chilli sauce

Beef-and-lettuce wraps with sweet chilli sauce

10 minutes

Thai red tofu curry on rice pasta

Tofu recipes

Thai red tofu curry on rice pasta

15 minutes

Chilli-orange ostrich, carrot and coriander stir-fry

Asian recipes

Chilli-orange ostrich, carrot and coriander stir-fry

10 minutes

Butternut and goat’s-milk cheese risotto

Risotto recipes

Butternut and goat’s-milk cheese risotto

40 minutes

Salmon, lamb crackling and puffed wild rice

Salmon, lamb crackling and puffed wild rice

Curried hake with fresh green chutney

Fish recipes

Curried hake with fresh green chutney

20 minutes

Spiced roast-duck steaks with Thai curry sauce

Duck recipes

Spiced roast-duck steaks with Thai curry sauce

20 minutes

Pumpkin bobotie

Pumpkin bobotie

50 minutes

Fragrant rice

Fragrant rice

20 minutes

Egyptian koushari

Egyptian koushari

1 hour

Stir-fried asparagus and tofu on brown rice

Tofu recipes

Stir-fried asparagus and tofu on brown rice

10 minutes

Load more

Stir-fried asparagus and tofu on brown rice

By Phillippa Cheifitz

Serves 2 as a main course or 4 as a side serving

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

300 g firm tofu, drained, dried and cubed
Cornflour, for dusting
Peanut oil, to shallow-fry, plus 30ml (2T) extra peanut oil, to stir-fry
200 g slim asparagus, trimmed and sliced on the diagonal
4 spring onions, trimmed and sliced on the diagonal
2 baby cabbages, shredded
100 g watercress
A handful of sprouts
Sea salt and freshly ground black pepper
Brown rice, steamed, to serve

For the dressing, mix together

3 T soy sauce
1 T sesame oil
1 T rice vinegar
1 t garlic, crushed
1 t ginger, crushed
½ t chilli, crushed

Method

Dust the tofu with the cornflour and shallowfry in hot oil until lightly browned. Remove and set aside, discarding the oil. Stir-fry the asparagus and onion in the extra peanut oil, adding a little more if necessary, until tender and crisp.
Stir in the cabbage and watercress, and stir-fry for a minute or two, until wilted. Pour over half the dressing and mix. Turn onto a platter and top with the tofu and sprouts. Spoon over the remaining dressing. Check seasoning. Serve with brown rice.

Cook’s tip: For bigger eaters, serve with pan-seared chicken fi llets.

Per side serving: 980kJ, 11.4g protein, 16.04g fat, 23.6g carbs