tofu asparagus stir–fry
2 min readPreparation time 15 minutes Cooking time 15 minutes 500 g asparagus tips 4 garlic cloves, crushed 2 red chillies, deseeded and thinly sliced good pinch of sea salt 1 tablespoon groundnut oil 400 g firm tofu, drained and cut into bite-sized pieces 100 g roasted cashew nuts 3 tablespoons dark soy sauce 1 tablespoon soft light brown sugar small handful of coriander leaves, chopped salt Bring large saucepan of lightly salted water to the boil, add the asparagus and blanch for 2-3 min-utes. Drain and set aside.
Place the garlic, 1 of the chillies and the sea salt in a mortar and crush with pestle to make a paste.
Heat a nonstick wok or frying pan over a high heat Add the oil and heat until it starts to shimmer, then add the garlic and chilli paste and the remaining sliced chilli and stir-fry for 15 seconds until lightly golden.
Add the tofu to the pan and stir-fry until golden, then add the blanched asparagus and cashew nuts and stir-fry for about 4-5 minutes until just cooked. Stir in the soy sauce and sugar and stir-fry for a further 30 seconds before stirring in the coriander. Serve immediately with lime wedges and steamed rice.
For asparagus fried rice, follow the recipe for Tofu Asparagus Stir-fry to blanch 400 g (13 oz)as-paragus tips, then drain. Spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add the blanched asparagus and stir-fry for 1-2 minutes. Add 500 g cooled freshly cooked jasmine or long-grain rice, 2 tablespoons each sweet chilli sauce and light soy sauce and 1 tablespoon hot chilli sauce. Stir-fry for about 3-4 minutes until the rice is piping hot. Serve immedi-ately in warmed bowls.
