stir fried asparagus with tofu -xxx-

stir fried asparagus with tofu -xxx-

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The ingredient of stir fried asparagus with tofu -xxx-

  1. 500g firm tofu, drained
  2. 2 tablespoons of kecap manis
  3. 2 tablespoons salt-reduced soy sauce
  4. 21/2 tablespoons of the peanut oil
  5. 2 bunches of purple or green asparagus
  6. 1 packet (450 g) Chinese broccoli
  7. 6 green onions
  8. 6cm piece of ginger, finely grated
  9. 100g of shiitake mushrooms, cut into two
  10. 1 red birdseye chilli, seeded, finely chopped

The instruction how to make stir fried asparagus with tofu -xxx-

  1. Cut tofu in 1/2 lengthways then cut widthways into 6mm-thick slices. Pat dry with paper towels. Whisk together kecap manis, soy sauce and 1 tablespoon of oil. Add the tofu. Turn the slices to coat then remove, reserving marinade. Trim asparagus ends and cut diagonally into 3. Cut the leaves and stems of Chinese broccoli and green onions into 6-8cm in length. Reserve leaves separately.
  2. Heat 1 tablespoon of oil in a wok over high heat. Stir-fry ginger for 1 minute or until crispy. Drain on absorbent paper. Cook tofu, in 2 batches, for 1 minute on each side or until golden brown. Drain on absorbent paper.
  3. Heat the remaining oil in a wok. Stir fried asparagus and Chinese broccoli stems for 2 minutes. Add 1/4 cup water and stir-fry for 2 minutes. Add the mushrooms. Stir-fry for 2 minutes. Add green onions, chili, Chinese broccoli leaves and the reserved marinade. Stir-fry for 2 minutes or until leaves are just wilted. Return tofu and ginger to the wok and stir gently to mix. Serve immediately.

Nutritions of stir fried asparagus with tofu -xxx-

fatContent: 722.019 calories
saturatedFatContent: 58 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent:

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