Stir-fried greens with tofu, chilli & basil
Prep 15 mins | Cook 10 mins | Serves 4
1⁄4 cup salt reduced soy sauce
2 tsp sesame oil
1 tbs caster sugar
1⁄4 cup peanut oil
375g firm tofu, drained and cut into 1cm slices
1 long red chilli, deseeded and thinly sliced
3 garlic cloves, finely chopped
3 green onions (shallots), trimmed and cut into 4cm pieces
1 bunch baby choy sum, trimmed, stems chopped and leaves separated
2 bunches asparagus, trimmed and cut into 5cm pieces
100g snow peas, trimmed
1⁄2 cup basil leaves
Steamed jasmine rice, to serve
Step 1 Whisk soy sauce, sesame oil and sugar in a small jug. Set aside. Heat oil in a wok over high heat until hot. Add tofu in batches, and stir-fry, tossing often, for 2 minutes until golden. Using a slotted spoon, transfer to a plate. Set aside.
Step 2 Add chilli and garlic to wok. Stir fry over high heat for 1 minute until fragrant. Add green onions, choy sum stems and asparagus. Stir-fry for 2 minutes. Add choy sum leaves, snow peas and soy sauce mixture to wok. Stir fry until leaves wilt. Toss through basil. Serve with steamed jasmine rice.
Good for you ... Green Asparagus
One of the best sources of natural folate. This B complex vitamin is important throughout life for normal function of the immune system. A source of vitamin C which contributes to protecting body cells from damage from free radicals.