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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