Asparagus With Green Beans, Egg And Tofu - cooking recipe

Ingredients

6 oz silken firm tofu, cut into 3/4-inch pieces
1 tbsp white miso paste
2 tsp grated palm sugar or packed brown sugar
1 tbsp plus 1 tsp peanut oil
1 None shallot, sliced
6 oz asparagus, trimmed and halved lengthwise
4 oz green beans, trimmed and halved lengthways
1 None egg
1 None fresh small red Thai chili pepper, thinly sliced
1/2 None green onion, thinly sliced

Preparation

Spread the tofu in a single layer on paper towel-lined tray, then cover with more paper. Let stand for 10 mins.
Meanwhile, combine the miso paste, sugar and 1/4 cup warm water in a small bowl.
Heat 1 tbsp of the oil in a wok on high heat. Stir-fry shallot, asparagus and green beans until vegetables are tender. Add miso mixture and tofu; stir-fry until heated through. Season to taste.
Meanwhile, heat remaining 1 tsp oil in a small skillet on medium heat. Fry the egg, on one side only, until barely set.
Serve the stir-fry topped with egg, chili pepper and green onion.