Home
Recipes
Easy

Pumpkin bobotie

Pumpkin bobotie

50 minutes

Paprika veal and mushrooms with noodles

Paprika veal and mushrooms with noodles

15 minutes

Roasted sweet-potato shavings with chicken and anchovies

Roasted sweet-potato shavings with chicken and anchovies

35 minutes

Gingered sweet-potato soup with soy cashews

Soup recipes

Gingered sweet-potato soup with soy cashews

30 minutes

Sweet potato and date cake with cream cheese topping

Sweet potato and date cake with cream cheese topping

1 hour

Roasted greens with sesame

Roasted greens with sesame

15 minutes

Griddled pesto vegetables on pitta

Griddled pesto vegetables on pitta

10 minutes

Lamb chops in sticky tamarind

Chops recipes

Lamb chops in sticky tamarind

10 minutes

Algerian veal stew with spinach and chickpeas

Chickpea recipes

Algerian veal stew with spinach and chickpeas

4 hours or overnight

Moroccan chicken tagine with preserved lemon and olives

Moroccan recipes

Moroccan chicken tagine with preserved lemon and olives

1 hour

Tunisian tuna salad

Tunisian tuna salad

30 minutes

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