Stir fried asparagus with tofu

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How to make Stir fried asparagus with tofu

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 500g firm tofu, drained
  • 2 tablespoons kecap manis
  • 2 tablespoons salt-reduced soy sauce
  • 21/2 tablespoons peanut oil
  • 2 bunches purple or green asparagus
  • 1 bunch (450g) Chinese broccoli
  • 6 green onions
  • 6cm piece ginger, finely shredded
  • 100g shiitake mushrooms, halved
  • 1 red birdseye chilli, seeded, finely chopped

Method

  • Step 1 Cut tofu in 1/2 lengthways then cut widthways into 6mm-thick slices. Pat dry with paper towels. Whisk together kecap manis, soy sauce and 1 tablespoon oil. Add tofu. Turn slices to coat then remove, reserving marinade. Trim asparagus ends then cut diagonally into 3. Cut leaves and stems of Chinese broccoli and green onions into 6-8cm lengths. Reserve leaves separately.
  • Step 2 Heat 1 tablespoon oil in a wok over high heat. Stir-fry ginger for 1 minute or until crisp. Drain on paper towels. Cook tofu, in 2 batches, for 1 minute each side or until golden. Drain on paper towels.
  • Step 3 Heat remaining oil in wok. Stir-fry asparagus and Chinese broccoli stems for 2 minutes. Add 1/4 cup water and stir-fry for a further 2 minutes. Add mushrooms. Stir-fry for 2 minutes. Add green onions, chilli, Chinese broccoli leaves and reserved marinade. Stir-fry for 2 minutes or until leaves are just wilted. Return tofu and ginger to wok and stir gently to combine. Serve immediately.

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