Name: Mixed green vegetables and fried tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 315 gram fresh firm silken tofu; 1 tablespoon peanut oil; 1 (150g) medium brown onion, sliced thinly; 2 clove garlic, crushed; 1 (10g) small piece fresh ginger, grated; 1 fresh small red thai chilli, chopped finely; 345 gram asparagus, cut into 3cm lengths; 345 gram broccolini, cut into 3cm lengths; 200 gram sugar snap peas, trimmed; 500 gram buk choy, coarsely chopped; 1/4 cup (60ml) vegetable stock; 1/4 cup (60ml) hoisin sauce; 1/4 cup (60ml) vegetarian mushroom oyster sauce; 1 tablespoon lime juice; 90 gram bean sprouts

Mixed green vegetables and fried tofu

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

315 gram fresh firm silken tofu

1 tablespoon peanut oil

1 (150g) medium brown onion, sliced thinly

2 clove garlic, crushed

1 (10g) small piece fresh ginger, grated

1 fresh small red thai chilli, chopped finely

345 gram asparagus, cut into 3cm lengths

345 gram broccolini, cut into 3cm lengths

200 gram sugar snap peas, trimmed

500 gram buk choy, coarsely chopped

1/4 cup (60ml) vegetable stock

1/4 cup (60ml) hoisin sauce

1/4 cup (60ml) vegetarian mushroom oyster sauce

1 tablespoon lime juice

90 gram bean sprouts

Method

1.Cut tofu into 2cm cubes; spread, in a single layer, on a paper towel-lined tray. Cover tofu with more paper towel; stand for 10 minutes.

2.In a wok, heat half the oil over medium-high heat; stir-fry tofu, in batches, for about 3-5 minutes or until browned lightly. Remove.

3.Heat remaining oil in wok; stir-fry onion, garlic, ginger and chilli for about 3 minutes, or until onion softens. Add asparagus, broccolini and peas; stir-fry for about 2-3 minutes, or until vegetables are tender. Add buk choy, stock, sauces and juice; stir-fry for about 2 minutes or until buk choy wilts.

4.Return tofu to wok; stir-fry until combined. Remove from heat; stir in sprouts. Serve.

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