Top Tip:
Add rice or noodles to make this a main meal!
101
101
Serves:
320
g
asparagus
2
tsp
groundnut oil
1
tbsp
white wine vinegar
2
tbsp
sesame seeds
0.5
tbsp
cornflour
2
tbsp
soy sauce
1
garlic clove(s) (peeled and crushed)
1
piece(s) of ginger (peeled and chopped into matchsticks)
350
g
firm tofu
150
g
bean sprouts
1
fresh red chilli (deseeded and finely sliced)
Recipe submitted by: Ginevra
Equipment needed: Kitchen paper, hob, frying pan, bowl and wok.
Place tofu between kitchen paper to help soak up some of the moisture. Set aside until ready to use.
Cut up tofu into cubes then place a large frying pan over a medium heat. Add half of the groundnut oil to the pan and leave to cook for 10 to 15 minutes, ensuring to turn tofu around to cook evenly. Remove to a bowl and add sesame seeds.
In a small bowl, mix the cornflour, soy sauce and white wine vinegar until combined.
Place a wok over a high heat and add the rest of the groundnut oil. Once hot, stir in the garlic, chilli and ginger, followed by the asparagus and beansprouts. Cook for a couple of minutes 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.
Add rice or noodles to make this a main meal!
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook