- 350 g firm tofu
- 2 teaspoons groundnut oil
- 2 tablespoons sesame seeds
- ½ tablespoon cornflour
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1 clove of garlic
- 1 fresh red chilli , plus extra to serve
- 5 cm piece of ginger
- 320 g asparagus
- 150 g beansprouts
- 200 g rice noodles , to serve (optional)
Place 350g of firm tofu on a plate lined with kitchen paper, then place another layer of kitchen paper on top – this will help soak up some of the moisture. Set aside until ready to use.
Place a large frying pan over a medium heat, carefully cut the tofu into quarters, then cut each piece into four again. Add 1 teaspoon of groundnut oil to the pan, then add the tofu and leave to cook for 10 to 15 minutes, or until golden and crisp, turning halfway. Remove to a bowl.
Toast 2 tablespoons of sesame seeds in the pan, then toss with the tofu to coat.
In a small bowl, mix ½ a tablespoon of cornflour, 2 tablespoons of soy sauce and 1 tablespoon of white wine vinegar until combined.
Peel and finely chop 1 clove of garlic and trim and finely slice 1 fresh red chilli. Peel a 5cm piece of ginger, then slice into matchsticks. Snap the woody ends from 320g asparagus, and slice on the bias.
Place a wok over a high heat and add 1 teaspoon of groundnut oil. Once hot, stir in the garlic, chilli and ginger, followed by the asparagus and 150g of beansprouts. Cook for a couple of minutes, or until everything is fragrant and golden, 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 with some extra sliced red chilli and cooked rice noodles, if you like.