Asparagus stir-fry

Name: Asparagus stir-fry
Yield: 4
Ingredients: 350 g firm tofu; 2 teaspoons groundnut oil; 2 tablespoons sesame seeds; ½ tablespoon cornflour; 2 tablespoons soy sauce; 1 tablespoon white wine vinegar; 1 clove of garlic; 1 fresh red chilli plus extra to serve; 5 cm piece of ginger; 320 g asparagus; 150 g beansprouts; 200 g rice noodles to serve (optional)

With sesame tofu, ginger & chilli

Serves 4

DifficultyNot too tricky

Jamie Magazine Vegetables Mains

Nutrition per serving

Calories 248 12%
Fat 10.3g 15%
Saturates 2g 10%
Sugars 4.7g 5%
Salt -g 0%
Protein 13.4g 27%
Carbs 24.9g 10%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

350 g firm tofu
2 teaspoons groundnut oil
2 tablespoons sesame seeds
½ tablespoon cornflour
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 clove of garlic
1 fresh red chilli , plus extra to serve
5 cm piece of ginger
320 g asparagus
150 g beansprouts
200 g rice noodles , to serve (optional)

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Jamie Magazine

By Jamie Oliver

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Method

Place 350g of firm tofu on a plate lined with kitchen paper, then place another layer of kitchen paper on top – this will help soak up some of the moisture. Set aside until ready to use.
Place a large frying pan over a medium heat, carefully cut the tofu into quarters, then cut each piece into four again. Add 1 teaspoon of groundnut oil to the pan, then add the tofu and leave to cook for 10 to 15 minutes, or until golden and crisp, turning halfway. Remove to a bowl.
Toast 2 tablespoons of sesame seeds in the pan, then toss with the tofu to coat.
In a small bowl, mix ½ a tablespoon of cornflour, 2 tablespoons of soy sauce and 1 tablespoon of white wine vinegar until combined.
Peel and finely chop 1 clove of garlic and trim and finely slice 1 fresh red chilli. Peel a 5cm piece of ginger, then slice into matchsticks. Snap the woody ends from 320g asparagus, and slice on the bias.
Place a wok over a high heat and add 1 teaspoon of groundnut oil. Once hot, stir in the garlic, chilli and ginger, followed by the asparagus and 150g of beansprouts. Cook for a couple of minutes, or until everything is fragrant and golden, stirring continuously.
Stir in the cornflour mixture, reduce the heat to medium and cook for 4 to 5 minutes, or until the sauce has thickened, adding a splash of water, if needed.
Serve the veggies alongside the tofu with some extra sliced red chilli and cooked rice noodles, if you like.