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Ginger tofu stir-fry with asparagus and snow peas
Ginger tofu stir-fry with asparagus and snow peas
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Master the art of stir-frying by sizzling and shaking in a blazing hot wok for a flavorful Asian meal.
Ingredients:
  • 250ml mixed vegetables
  • 21.00 gm soy sauce
  • 20.00 ml shaoxing wine or dry sherry
  • 18.20 gm peanut oil
  • 250g firm tofu, drained, cut into 2cm pieces
  • 2 tsp sesame oil
  • 2 bunches asparagus, trimmed, cut into 5cm pieces
  • 200g sugar snap peas, trimmed
  • 100g oyster mushrooms, torn
  • 5 cm piece ginger, peeled, cut into matchsticks
  • 4 green onions, trimmed, thinly sliced lengthways
  • Steamed white rice, to serve
Instructions:
  • Start by carefully pouring the cornflour into a medium jug. Slowly pour in the stock, soy sauce, and wine while stirring well to blend the ingredients. Next, heat the peanut oil in a wok over high heat until it begins to smoke. Add half of the tofu and stir gently for about 2 minutes until it turns a light golden color. Transfer the tofu to a bowl and then repeat the process with the remaining tofu.
  • Start by bringing the sesame oil in the wok to a smoking point, then toss in the asparagus and sugar snap peas, stir-fry for a minute. Next, add the mushrooms and ginger, stir-fry until the asparagus is bright green and tender-crisp. Combine the chicken stock mixture and tofu, stir-fry until the sauce boils and thickens, then take it off the heat.
  • Divide the rice into serving bowls, sprinkle with green onions, and serve promptly with steamed rice.

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