Stir-fried asparagus and tofu on brown rice

Stir-fried asparagus and tofu on brown rice

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  • 2 as a main course or 4 as a side serving
  • Easy
  • Carb Conscious Fat conscious
  • 20 minutes
  • 10 minutes
  • Stellenzicht Sémillon Reserve 2005


  • 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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