If you enjoy this you may want to try:

How to:

Cook asparagus

Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested.

If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife.

Make bundles - as much as you can hold in a hand - and tie them together at the top and towards the bottom with some string or an elastic band.

Steam the asparagus over boiling water for a couple of minutes - they will be done when you can easily stick a sharp knife into the woody ends.

They should be firm, not floppy, and a bright green.

Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Phillippa Cheifitz
Serves:	2 as a main course or 4 as a side serving
Dietary considerations:	Low carb / Fat conscious
Prep time:	20 minutes
Cooking time:	10 minutes
Ingredients: 300 g firm tofu, drained, dried and cubed Cornflour, for dusting Peanut oil, to shallow-fry, plus 30ml (2T) extra peanut oil, to stir-fry 200 g slim asparagus, trimmed and sliced on the diagonal 4 spring onions, trimmed and sliced on the diagonal 2 baby cabbages, shredded 100 g watercress A handful of sprouts Sea salt and freshly ground black pepper Brown rice, steamed, to serve For the dressing, mix together 3 T soy sauce 1 T sesame oil 1 T rice vinegar 1 t garlic, crushed 1 t ginger, crushed ½ t chilli, crushed
Cooking instructions: Dust the tofu with the cornflour and shallowfry in hot oil until lightly browned. Remove and set aside, discarding the oil. Stir-fry the asparagus and onion in the extra peanut oil, adding a little more if necessary, until tender and crisp. Stir in the cabbage and watercress, and stir-fry for a minute or two, until wilted. Pour over half the dressing and mix. Turn onto a platter and top with the tofu and sprouts. Spoon over the remaining dressing. Check seasoning. Serve with brown rice. Cook’s tip: For bigger eaters, serve with pan-seared chicken fi llets. Per side serving: 980kJ, 11.4g protein, 16.04g fat, 23.6g carbs
Wine: Stellenzicht Sémillon Reserve 2005

Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

If you enjoy this you may want to try:

How to:

Cook asparagus

Can't find the product?

Filter results by:

Also see

Tofu, protein power for vegetarians

The secrets of great risotto

conversion table

Fahrenheit - Celsius

Celsius - Fahrenheit