Asparagus And Tofu Stir Fry - cooking recipe

Ingredients

2 tbsp sweet soy sauce
2 tbsp soy sauce
2 tbsp peanut oil
10 oz firm tofu, drained on kitchen paper, cut into 1/4 inch slices
2 inch fresh root ginger, peeled, finely shredded
1 clove garlic, crushed
2 lbs green asparagus, woody ends snapped off, cut into 3 pieces
8 oz broccolini, cut into 3 pieces
4 oz shiitake mushrooms, halved
4 None baby bok choy, quartered
6 None green onions, trimmed, sliced, plus extra, shredded, to serve
1 None small red chili, deseeded, finely chopped
None None steamed rice, to serve

Preparation

In a dish, whisk together the sweet soy sauce, soy sauce and 1 tbsp oil. Add tofu. Turn to coat, then remove. Reserve marinade.
Heat half the remaining oil in a wok or frying pan on high. Cook tofu in 2 batches for 1 min each side. Drain on paper towels.
Heat rest of oil in same pan on high. Stir-fry ginger and garlic for 1 min. Add asparagus and broccolini. Stir-fry for 1 min. Add 1 tbsp water and stir-fry for 1 min.
Add mushrooms and stir-fry for 1 min. Toss in the bok choy, green onions, chili and reserved marinade. Stir-fry for a further 2 mins.
Return tofu to wok and stir-fry gently to heat. Top with shredded green onion and serve with rice.