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Tofu, asparagus and snake bean stir-fry

Name: Tofu, asparagus and snake bean stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /asian
Ingredients: 1 tablespoon peanut oil; 2 garlic cloves, crushed; 1 teaspoon grated ginger; 350g firm tofu, cut into 5mm-thick slices; 200g snake beans (or green beans), cut into 4-5cm lengths; 2 bunches asparagus, woody ends trimmed, cut into 4-5cm lengths; 3 tablespoons hoisin sauce; 1/4 cup (60ml) reduced-salt soy sauce; Steamed jasmine rice, to serve; 1/4 cup cashews, toasted

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15m

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by Nancy Duran

Recipe developer and food writer

Oct 02, 2015

Try this simple stir-fry of tofu, asparagus and snake bean for an easy weeknight dinner.

1 tablespoon peanut oil
2 garlic cloves, crushed
1 teaspoon grated ginger
350g firm tofu, cut into 5mm-thick slices
200g snake beans (or green beans), cut into 4-5cm lengths
2 bunches asparagus, woody ends trimmed, cut into 4-5cm lengths
3 tablespoons hoisin sauce
1/4 cup (60ml) reduced-salt soy sauce
Steamed jasmine rice, to serve
1/4 cup cashews, toasted

Method

1.

Heat a wok or deep frypan over medium heat. Add the peanut oil and, when hot, cook garlic and ginger until fragrant.
2.

Increase heat to medium-high, add the tofu and stir to coat. Cook for 1 minute to brown tofu slices on one side, then turn and add beans and asparagus.
3.

Reduce heat to medium and cover. Cook for 3 minutes or until beans and asparagus are bright green. Add hoisin and soy, and simmer for 2 minutes. Serve stir-fry over rice, sprinkled with cashews.