Tofu Stir Fry

INGREDIENTS

1 tbsp. peanut oil
1 clove garlic, minced
1 tsp. finely grated ginger
1 bunch fresh asparagus, ends removed and pieces cut into 5cm lengths
1 large zucchini, diced
75g snow, topped and tailed
1 bunch baby bok choi, coarsely chopped
250g firm tofu, drained and diced
2 tbsp. oyster sauce
Sesame seeds (optional)
rice, to serve

METHOD

Heat peanut oil in a wok over high heat.

Add the fresh asparagus and zucchini. Stirring frequently, cook for five minutes until tender.

Stir in ginger, garlic, snow peas and bok choi. Cook for another few minutes, stirring, until box choi is wilted.

Add tofu and oyster sauce. Stir through ingredients and cook for five or so minutes or until tofu is thoroughly warmed. Sprinkle with sesame seeds, if using. 

Serve with a bed of boiled or steamed rice.

CHEF’S NOTE

For a meat option, add free range boneless diced chicken thighs with the asparagus and zucchini and ensure pieces are cooked through. If using chicken, you won’t need tofu.