• 400 g firm tofu
  • 2.5 teaspoons groundnut oil
  • 2.5 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 2 clove of garlic
  • ½ tablespoon cornflour
  • 1 tablespoon white wine vinegar
  • 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)


  1. 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.
  2. 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.
  3. Toast 2 tablespoons of sesame seeds in the pan, then toss with the tofu to coat.
  4. In a small bowl, mix ½ a tablespoon of cornflour, 2 tablespoons of soy sauce and 1 tablespoon of white wine vinegar until combined.
  5. 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.
  6. 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.
  7. 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.
  8. Serve the veggies alongside the tofu with some extra sliced red chilli and cooked rice noodles, if you like.




Please enter your comment!
Please enter your name here