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Stir-fried asparagus with tofu
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 500g firm tofu, drained
  • 40.00 ml kecap manis
  • 42.00 gm salt-reduced soy sauce
  • 45.50 gm peanut oil
  • 2 bunches purple or green asparagus
  • 450g gai lan
  • 6 green onions
  • 6cm piece ginger, finely shredded
  • 100g shiitake mushrooms, halved
  • 1 red birdseye chilli, seeded, finely chopped
Instructions:
  • Cut the tofu in half lengthwise and then into 6mm-thick slices widthwise. Use paper towels to pat the tofu dry. Combine kecap manis, soy sauce, and 1 tablespoon of oil in a bowl, then add the tofu. Coat the slices with the mixture and set aside, keeping the marinade. Trim the ends of the asparagus, then cut them diagonally into 3 pieces. Cut the Chinese broccoli and green onions into 6-8cm lengths, keeping the leaves separate.
  • In a hot wok, sizzle 1 tablespoon of oil. Sauté ginger until crispy, about 1 minute. Absorb excess oil on paper towels. Cook tofu in two batches until golden, around 1 minute per side. Blot on paper towels.
  • Heat the remaining oil in a wok. Stir-fry asparagus and Chinese broccoli stems for 2 minutes. Pour in 1/4 cup of water and continue stir-frying for another 2 minutes. Toss in mushrooms and stir-fry for 2 minutes. Add green onions, chili, Chinese broccoli leaves, and the reserved marinade. Stir-fry for 2 minutes until the leaves are just wilted. Return the tofu and ginger to the wok, gently stir to combine, and serve immediately.

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