Ingredients

Method

• 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

Ingredients

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